Meal 1: Three Bean Chili, Sweet Corn  & Masa “Tamales”, Escarole and Kale Salad

  • Warm the chili gently on the stovetop. 
  • Warm tamales in the microwave for 45 sec. to 11/2 minutes depending on the power of your microwave.  Really, a microwave is the best way to heat the tamales.  Otherwise, heat them in a steamer / steaming set up for 3-5 minutes. Remove the wrappers and serve with a little yogurt and hot sauce, or just on the chili.
  • Serve and dress the salad.
    Meal 2: White Bean Florentine, Peasant’s Batard w/ Rosemary and Flax, Spring Root Salad.
  • Warm the soup very gently on the stovetop.  Over heating it will compromise the color of the spinach.  Stir it well to distribute the spinach..
  • Warm the bread.
  • Serve the salad at room temp.  Add a little salt if necessary.  We did not season this fully to prevent some wateriness.
    Menu Notes
    So, I know the parchment wrappers on the tamales is not conventional, but it is way, way more efficient on our end, and I do not notice any tragic compromise of flavor.  Add in the sweet corn, and I think we have a nice new twist on tamales in the kitchen.  For a real treat, heat the tamales and then remove them from their wrappers and pan fry them in a generous helping of fat over medium to medium high heat.  Be sure the fat is hot but not smoking before adding the tamales. We used pork confit fat, but bacon fat, butter,or veggie oil will work too.  They crisp up and are so good it’s ridiculous.
    The bread featured rye and  whole wheat flours in addition to fresh rosemary from the house plant, and some ground flax seeds.  The veggie salad is a nice mix of celeriac, carrot, and parsnips, all raw and dressed with a champagne vinegar and fennel seed vinaigrette. 

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