25 August, 2015

Peaches...a little something different

I adore peaches!  Big, ripe, clutch them with both hands as you lean over the sink slupring and sucking in summer as the thick juice rolls off of your elbows, PEACHES!

Growing up in Ag Country, California Peaches and Summer are synonyms for one another.  I remember going out to our friends orchard, climbing to the tops of the trees that the workers had missed and bringing down the sun burned fruit.  It was too ripe and red to sell in the markets... but we knew the truth: these were the best peaches.  We would come home with a giant crate of big beautiful peaches.  We would start out at the sink... that would last a few days.  But then they would start to get too ripe and then the mad dash to can and process this succulent representation of summer would ensue.

For the following three days we would be up to our elbows in peach fuzz, peeling and slicing the fruit.  We never even made syrup to can the fruit in.  They were so juicy that we would just squish as many slices into the jars as we could fit and pop the lids on.  For the remainder of the year we would pull out a jar, admire the summer sunshine glowing from within and then POP!  We whipped up pies and cobblers and crisps or just ate them right out of the jar.  There never seemed much of a reason to stray from the basic peach recipes.  When the produce is perfect you have to let it shine.

Alas, moving to Mexico I do not have my usual source of summer divinity.  And for the first couple of years I have to admit that I avoided eating the peaches.  Because those firm, tennis ball sized fur balls did not deserve to be called peaches in my book.  They were criminal!

When I finally tasted them I learned to appreciate the firm flesh in a different way.  It was all the flavor packed into a tiny package.  So this year, our third year in Mexico, when a friend said that she had a tree dripping with fruit I found myself saying "load me up!"  Now I have a giant bag of Golf Ball sized fruit and the only thing I can think of is how in the hell am I going to get that firm flesh off of those tiny pits!?!?!?!  Boris had some lovely ideas on poaching that set my mind at ease... until I started obsessing about what recipe would be worthy of all the effort?

Peach Jam seemed an obvious choice, since I make all of our jams.  But I just bought 2 kilos of Strawberries at the Tianguis and really had my heart set on Strawberry Jam.

Of course I headed straight to Pinterest!

I hit the blogs:  they had ample choices and variations for all the Sweet traditions and even a few salad ideas! Here, here and here.

Finally, I arrived at my all time favorite blog; Dash and Bella.  There, I drooled over a Grilled Plum and Lemon Ricotta Toast  I knew I had to do something savory with my tiny peaches!

Back to the families stash of secret recipes, something I had not tried yet but my aunt and mom reminise over and over again. Pickled Peaches...say what?!?!?!  I had to try it.

Served best over Natural Yogurt with a drizzle of honey.  This is one odd recipe that you will certainly want to try before the summer is over.

Pickled PeachesIngredients:2 pounds small peaches
1 stick cinnamon
1 1/2 teaspoon whole cloves
3/4 teaspoon grated fresh ginger
1 1/2 cups sugar
1 cup Vinegar
Peel peaches.  Treat to prevent darkening.  Tie spices in a spice bag.  Combine spice bag, sugar and vinegar in a large sauce pot; boil 5 minutes.  Drain peaches.  Cook drained peaches in boiling syrup until they can be pierced with a fork, but are not soft.  Remove from heat.  Cover; let stand 12 to 24 hours in a cool place.  Bring to a boil.  Remove spice bag.  Pack peaches into hot jars, leaving 1/4 inch head space.  Ladle hot liquid over peaches, leaving 1/4 inch head space.  Remove air bubbles.  Adjust two-piece caps.  Process 20 minutes in a boiling-water caner.

21 August, 2015

Slow Food and the Joy of Family

“Imagine wanting to take a whole afternoon to leisurely prepare supper–without a food processor, microwave oven, or cookbook. To live, after all, is to experience things, and every time we mince an onion, lower the flame under a simmering pot, shape the idea and substance of a meal, we actually gain rather than lose lived time. Such minutes are not only full and rich in themselves, but they brush a lasting patina of lived experience onto our memory” John Thorne
 Now don't get me wrong... I enjoy the handiness of a 30 minute meal on a busy weekday just like any other housewife.  But when I do have the time I am most content hovering over my giant cazuela slowly stirring a batch of jam.  Since we have had a bit more time on our hands lately waiting for the Food Truck to get up and running and really needing to work out some frustrations from a months worth of mechanical issues I decided to make some Achiote Paste... FROM SCRATCH.  Now this may sound silly as you can buy giant packages of the paste for a few pesos.  But I have made the paste from scratch before and the difference is vast... making it well worth the effort!

18 August, 2015

Copy Cat Hostess Cream Filling...That`s the Stuff!

As you may have noticed I am a huge Pinterest addict!  And when this post for Cloud Frosting popped onto my screen combined with my growing craving for cupcakes...well it is not hard to imaging what happened next!

13 August, 2015

Meet the Señor Chef Food Truck Team

Meet the Señor Chef Food Truck Team

Chef Boris Olvera
Chef Boris is the guy behind the stove, the man with a plan, the knife wielding crazy dude that brings the passion to the Señor Chef Food Truck Menu.  He likes taking long walks off of short piers...oh wait...No.  That is what his wife tells him to do!  Chef Boris lives for his culinary passions.  He is a bonafide Wine and Food Pairing Expert and loves Rustic Italian Cuisines.  One minute with Chef Boris and you will instantly feel like you have made a friend for life.

Email senorchefft@gmail.com for booking.

Jessi Olvera
Jessi is the girl behind it all; Social Media, Scheduling, Event Planning...the manager of the Calendar.  If you want it booked, tweeted, posted or gramed Jessi is the one you need.  This #foodie and #coffeeaddict is often seen with TWO cell phones in hand.  She #loves the #perfect #foodporn #picoftheday, to #slurp #cold #beer and is a #true #fan of #hashtags.

So help a girl out and: follow, friend, like, subscribe, comment, favorite, retweet and double tap dat ish!  Instagram, Twitter and Facebook @senorchefft

Daniela Olvera
Daniela is the smiling face of Señor Chefs Food Truck Team.  She is the wearer of Swag, the selfie queen and she`ll take your order if you pay her.  She likes oceanography, shopping and making her old man crazy and grey.

Follow Daniela on Instagram @_olverav

Larry “The Wine Guy” LeMieux
Larry is the cheerleader behind the Señor Chef Food Truck Team, the official taste tester and the idea guy for all the Wine Tours.  He likes long legged wines, all variations of pub food and Wisconsin cheese...but no one is perfect.

Follow Larry on Twitter @WineGuy48 and join The Wine Guy page on Facebook

Lulu is the unofficial mascot of Señor Chef Food Truck.  She likes long walks, posing for selfies and Bacon!

Look for her selfies on Instagram @jessireil

PEPPER foodtruck (1).jpg
The Truck

Last but not least our final team member is...You!
We need YOU to help spread the word about Señor Chef Food Truck.  We want your #foodporn shots, your #selfies with the truck, your #reviews...we want it all!  So tag us in your pics, leave your comments, post a review...We promise to like, follow, comment, retweet and tap back because you are the most integral part of our business and we want to stay connected to YOU.

Where to find us in the Wild Web World:
Facebook: ElSenor ChefFT
Instagram and Twitter @SenorChefFT
Review us and Check In on Yelp, TripAdvisor and Foursquare

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