Más o Menos Poblano Memelas

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-

August 3, 2023

plated memela with salsa and avocado — This recipe for poblano salsa memelas dives into the heart of Puebla, Mexico.

Travel to the heart of Puebla, Mexico — a culinary center where traditions dance with the modern world — with this recipe that dives into the heart of Puebla and their beloved Memelas. Not quite a tortilla, sope, or huarache, the memela is like so much of Mexico’s beautiful cuisine. This recipe for Más o Menos Poblano Memelas outlines some basics for Mexican cuisine, including a poblano salsa, but is ready to be customized for your own tastes.

Más o Menos Poblano Memelas

Yields 16 Memelas

Memelas Ingredients:

2 pounds of freshly prepared masa (preferably from a local tortilleria)
1/4 cup of butter
1/2 cup of mashed black beans
10 ounces of crumbled queso fresco
Fresh slices of avocado

Poblano Salsa Ingredients:

2 poblano peppers
1 small onion, finely diced
2 cloves of garlic, minced
1 tablespoon of vegetable oil
1 cup (240 ml) of chicken broth
Salt and pepper to taste

Poblano Salsa Directions:

Char the poblano peppers over an open flame or under a broiler until the skins are blistered and blackened. Place them in a bowl, cover, and let them steam for about 10 minutes. Peel off the charred skins, remove the seeds, and roughly chop the flesh.
In a saucepan, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, sauté until soft and translucent.
Add the chopped poblano peppers to the saucepan and stir for a minute. Pour in the broth and let it simmer for about 5 minutes until the peppers are tender.
Transfer the mixture to a blender and blend until smooth. Season with salt and pepper according to your taste. Set aside.

Memela Directions:

Divide the masa into 16 equal portions and shape each one into a three-inch ball.
Heat a nonstick griddle or cast-iron skillet over medium heat.
Individually press each masa ball between plastic sheets using a tortilla press. If you don’t have a press, use a rolling pin to flatten them into ovals or “huarache” style.
Transfer the flattened masa onto the preheated skillet and cook each side for about 2 minutes.
As the memelas cook, spread butter on each side and add a layer of mashed black beans to one side.
Remove from heat and top each memela with the prepared poblano salsa, crumbled queso fresco, and slices of fresh avocado.

Recipe and Story by Gabe Gomez

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Timeless Chocolate Chip Cookies

By

Gabe Gomez

-

August 2, 2023

0

Chocolate Chips cookies on a baking sheet

Indulge in the classic delight of Timeless Chocolate Chip Cookies with this easy-to-follow recipe. These delectable treats feature a perfect balance of softness and chewiness, studded with decadent semi-sweet chocolate chips that melt in your mouth with every bite. With a simple list of ingredients and straightforward instructions, you’ll have a batch of freshly baked cookies ready to enjoy in no time. Whether you’re a seasoned baker or a novice in the kitchen, this recipe guarantees a crowd-pleasing result.

What Are the Best Chocolate Chips to Use in Cookies?

When it comes to baking the perfect chocolate chip cookie, the type of chocolate chip you choose can significantly impact the final result. Semi-sweet chocolate chips are a classic choice for chocolate chip cookies. They offer a balanced flavor of sweet and slightly bitter, which complements the other ingredients in the cookie dough without overpowering them. Dark chocolate chips will add a richer, more intense flavor with depth and complexity. Though, if you do happen to prefer a sweeter cookie, milk chocolate chips are a good choice. They provide a creamy, indulgent flavor that’ll create a rich result. You’ll also want to look for high-quality brands that use real cocoa butter once you decide which type of chocolate chips to buy. You want to avoid brands with hydrogenated oils since they can affect the taste and even the texture of your cookies.

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Timeless Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Author: Gabe Gomez

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Description

Timeless, classic, who doesn’t love a chocolate chip cookie?

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups Guittard Semi-Sweet Chocolate Chips

Cook Mode

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Instructions

Preheat your oven to 375°F and line baking sheets with parchment paper or silicone mats.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
Add the vanilla extract and eggs to the butter mixture, one at a time, beating well after each addition.
Whisk together the all-purpose flour, baking soda, and salt in a separate bowl.
Gradually add the dry and wet ingredients, mixing until just combined. Be cautious not to over-mix the dough.
Stir in the chocolate chips and, if desired, the chopped nuts.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between each cookie.
Bake in the oven for 9 to 11 minutes or until the cookies are lightly golden around the edges. The centers may appear slightly soft but will firm up as the cookies cool.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

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Recipe by Gabe Gomez

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The Land is a Muse at this Santa Fe Resort

By

Jordan Snowden

-

July 28, 2023

0

Four Seasons Resort Rancho Encantado from far away, nestled in the hills.

TABLE contributor Ungelbah Davila contemplates the beauty of New Mexico and the necessity of self-care during a staycation at the Four Seasons Resort Rancho Encantado in Santa Fe.

The real gem of the Four Seasons Resort Rancho Encantado isn’t the luxury suites or the peaceful little casitas, but the way it has all been designed to bring the loveliness of the landscape to your front door.

Even as a lifer here, I never get used to the wonder of Northern New Mexico. There isn’t a bad season to enjoy the taupe and emerald-speckled sides of her rolling hills. You never get too old to be dazzled by her sky. And rarely is it too hot or too cold to sit outside and let the high desert air tease you with a soft, piney breeze.

The indoors meet the outdoors at this Santa Fe resort.

This Land is a Muse

In Santa Fe, a city known for its art, the land is a muse, and what better time to visit the muse than when you are seeking to escape the world of reason. Tucked into the foothills of the Sangre de Cristo Mountains, the Four Seasons Resort Rancho Encantado is a place to reconnect with yourself.

After an exceptionally difficult few months, I immediately felt my breath grow deeper and slower the deeper and slower I drove the winding road to the Four Seasons. Chamisa and piñon welcomed me before I saw the first human, and those moments of solitude began to prepare me for the welcoming embrace of the property.

You never get too old to be dazzled by her sky.

As a working wife and mother of a two-year-old, me-time consists of getting a proper breakfast and remembering to drink enough water. Even when I’m not worrying, I’m closet worrying, so a staycation of this magnitude, for me, required exactly two glasses of wine, a couple of divine tacos, and a friendly chat with the friendly bartender to get me acclimated.

The Silence of the Lands

The first thing that struck me was the silence, or rather, the space to silence my mind and fall into the moment. With a childlike peace, I became aware that the adults around me had everything under control, and I could simply be.

My adventure guide Deena Joseph arrived on time but easily fell into my pace, effortlessly guiding me out of the lobby and into her adventure-mobile with the precision of Mary Poppins. I had a vague awareness that my last taco must have put us at least 10 minutes behind schedule, but she never let on.

It went like this for the rest of the afternoon as we embarked on our Boots and Bubbles adventure, consisting of my two favorite things: cowboy boots and wine. Fashion designer Wendy Lane Henry opened the first Back At The Ranch custom cowboy boot store in 1990 when she moved out West and realized the world desperately needed boots designed by and for women. Today she’s “outfooted” everyone from Tom Ford to Reba McEntire.

From wine tastings to spa treatments and lounging by the pool, there are numerous ways to enjoy your time at the Four Seasons Resort Rancho Encantado.

Fine Wine

The sun got lazy over the plaza as we meandered her nonsensical streets to a flight of still and sparkling wine at Gruet Winery’s Santa Fe Tasting Room. If your ideal day isn’t complete without rosé, Gruet’s selection will leave you more than satisfied. But their Cab Franc, Reserve Pinot Noir, and Chardonnay are classics done right for the still wine enthusiasts among us.

With a lovely selection of brut and blanc in my belly, I made my way to dinner at Terra at Four Seasons Rancho Encantado where Executive Chef Jose Fernandez has created a menu full of delicious Spanish influences and Southwestern flair. I enjoyed the Shrimp “Gambas” Al Ajilla and Spanish Octopus a la Plancha, followed by paella.

Morning brought my favorite experience of all with a rose quartz facial that was to die for. It felt as if Lisa Ray’s treatment went beyond the skin and deep into layers of blocked energy that, using rose quartz, she was able to release in the most gentle, loving way. I left feeling not just restored and beautified, but deeply nurtured. I later told my friend that her facial treatment, which also included a massage of my arms, legs and neck, felt like a big warm hug from a goddess.

The lesson I took home? With all the plates we keep spinning in our lives, self-care is necessary to stay strong and grounded in our power. Being in nature, forgetting about time, and letting someone else take the wheel lets us get back to our best selves.

Story by Ungelbah Davila

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Gambas al Ajillo (Garlic Shrimp)

By

Gabe Gomez

-

July 28, 2023

0

Gambas al Ajillo, aka Garlic Shrimp, in a deep black dish. — Gambas al Ajillo will anchor your tapas repertoire.

Small plates may be all the current sharable rage, but they have a long and rich history across the pond in bars, eateries, and otherwise causal digs, meant to compliment the peckish day drinker. Gambas al Ajillo is a classic Spanish tapas dish of the hot variety and ubiquitous as Patatas Bravas. Compliment with artisanal bread to soak up the goodness and a crispy Albariño to round the profiles into perfect bites.

Gambas Al Ajillo (Garlic Shrimp)

Ingredients

2 pounds large fresh shrimp with tails in shells
8 cloves of garlic, minced
1/3 cup of Spanish sherry
1 cup extra virgin olive oil
1 dried chile guajillo, chopped
1 large bunch of parsley, minced
1 large lemon, juice and zest
Kosher salt

Directions

Peel and de-vain shrimp, set aside.
Add shells to a pan with olive oil, half the garlic, sherry, chile guajillo, lemon juice, and zest.
Over low heat, cover and occasionally stir for 10 minutes
Add the remaining oil and garlic to a fresh pan on medium-low heat. After two minutes, strain the shrimp stock into the pan and stir
Add shrimp and cook until the shrimp turns light pink. Add parsley. Remove from heat. Do not overcook shrimp. Serve immediately.

Recipe by Gabe Gomez / Photography by Pim Myten

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Magical Zucchini Pasta Sauce

By

Gabe Gomez

-

July 25, 2023

0

a bowl of tortellini pasta with Zucchini Pasta Sauce

What makes this pasta sauce recipe magic? Shazaam: the complaints about vegetables will disappear when this zucchini pasta sauce hits the dinner table. It’s a great way to hide the fact that you’re serving something healthy with the delicious carb-y goodness of chunky pasta. And zucchini is an extremely versatile vegetable that has more texture than most other veggies, so it’s a great “hidden veggie” started to get picky eaters to learn vegetables can be good.

Tips for Cooking Pasta with Zucchini

Zucchini can release water and become mushy if overcooked, so be mindful of the cooking time. Ideally, you want it to remain tender and slightly crisp. While it’s sautéing, you can also add some extra spices like crushed red pepper, black pepper, or paprika, if you want to add more flavor to the dish as you go. When you’re cooking the pasta, you want it to turn out al dente to get the best combination of the pasta and the zucchini mixture. So, start boiling the pasta just before you begin cooking the zucchini, so everything is ready at the same time. (And then cleaning up is as easy as cooking!)

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