Manchego Cheese, Chorizo and Quince-Paste Toast with Fresh Mint

Doesn't sound very fast. Also sounds serious. Manchego y Chorizo Tapa con Membrillo Does it sound any simpler in Spanish? 

Let's just call it good. This crunchy, little toast is the perfect pile of salty, meaty and sweet with a jigger of freshness by way of mint leaves. The most difficult, and okay, a bit spendy, part of this tapa, is the tracking down of the fine, Spanish ingredients--Manchego, Chorizo and Membrillo (quince paste- a spicy, sweet, firm jam that is a traditional accompaniment to cheese-- oh, and if you don't know what a quince is....). A cheese boutique, a Spanish specialty shop or a Fancy Food Mega Store should carry everything needed. If you live where there are no such markets, consider some click-and-spend shopping with La Espanola. (While there, order some cantimpalitos, Spanish cocktail sausages, for your next soiree--they're awesome.)

So, in 60 seconds, you spread a layer of membrillo on a toast or cracker. Arrange a few mint leaves over the membrillo, top with a couple of thin slices of chorizo (I like Espanola's Cantimpal or Fra' Mani's Chorizo) and top with a piece of Manchego. Repeat until you are satisfied. 

Chow with the Chaos

The March edition of Bon Appetit Magazine (the one that does not have my name on the masthead even though I was still a Contributing Editor when the issue was created...check out my beautiful cabbage on the Prep School page) features and “Big Easy” food story with recipes forJambalaya,  Gateau de Sirop and Crawfish. This story began as an entertaining story--a photo and recipe montage of shiny, happy people and dinner-party-perfect recipes. What ended up being published is a stark recipe story with a Mardi Gras tie-in. Too bad. While the recipes are easy and comforting, the food was just a small part of this story. 

Back in June, I flew to Monroe LA. I was part of the team sent to produce an entertaining pictorial about the charming Anna Beth, AB, and Vince Chao. AB is a writer, interior decorator and photographer. Vince is her Cowboy handyman husband (and he cooks and he plays guitar and sings in a band and has excellent musical taste). They are delightful and the home that they restored is so stylish and fun. But, you won’t see them or the friends they gathered for the shoot. Nope. New Ed in Chief Adam Rappoport doesn’t like entertaining stories-- thinks they are girly. And we all know, girls don’t read cooking magazines. 

Luckily, you can get a glimpse of AB and Vince on AB’s Blog. These pics are Brian Fink’s polaroids found in my food styling bag.

The Altadena Underground Farmers' Market

Last weekend, I ventured up to the Altadena Underground Farmers’ Market at the Zane Grey Estate. There, all sorts turned out on the glorious, sunny January Sunday. Men and ladies with long grey hair, red-lentil eating braless chicks, beautiful couples in crumpled clothes with feral angel babies in tow and Pasadena ladies in crisp, cropped pants all ambled about the fading estate. 

Curious to see the property, eager to pet one of the resident goats and hoping to find some amazing back-yard yuzu and artisan goat cheese, Martin and I signed the legal release at the entrance and perused the booths set up all over the lawn and asphalt driveway. For sale were leather belts, fabric bags, handmade soaps, honey, prepared foods, jams galore, multiple varieties of granola, home-baked breads and many kinds of baked goods. I didn’t get near any of the baked items. I didn’t want to get too close and have that awkward moment when I decline to purchase the proffered sweet. I got the distinct impression that the cookies etc. were vegan, and while I’ll eat vegan vegetable and grain dishes happily any day, I see butter and eggs as necessary additives to cookies.

We were not big consumers that day. I’m always looking for good, fresh produce to supplement my garden stock, but only big squash were available that day. Maybe in the spring there will be more fruits and vegetables. I love to bake, make my own granola and jams and have bees for honey, so nothing was too threatening to my pocketbook. We did buy some very tasty hand roasted Ethiopia Yirgacheffe coffee from Ross Roast. He roasts green coffee beans in small batches in a stove-top popcorn popper. Very good-- very underground. 

Here are pictures from the Market.