(tomatillo, corn, onion, garlic, jalapeno, epazote, veg broth all pureed and strained topped w/ cilantro and toasted pumpkin seeds -- via Jim Peterson's "Splendid Soups")
Wild Mushroom Quesadillas
(sauteed shiitake/oyster mushrooms, onions, shallots, green onions, jalapeno, hearts of palm, nopales and soy cheese)
(avocado, lime, shallot, cilantro, salt and pepper)
(tomato, onion, garlic, chipotle, salt and pepper)
Both purees are from Ming Tsai's "Blue Ginger" -- originally conceived as shrimp cocktail accompaniment, we used them for the quesadillas...
Monday, March 22, 2004