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Here's a post just for fun! To go with the yesterday's Banana Tea Bread, we had tea. :) I've added milk and a bit of sugar to my tea and served it in our wedding china from nearly two decades ago. Eschewing my mother's practice with her wedding china, I use mine nearly every day.
With very ripe bananas, we made Banana Tea Bread, using the recipe from The New York Times Cookbook. We've had this cookbook for years and return to this recipe over and over. It's basic and doesn't have nuts, a preference we have for banana bread.
Our three pepper soup was the first Sunday Night Soup we've had in several weeks. Travels have prevented much home cooking and it is great to be back. This soup has green, yellow, and orange peppers as well as a poached egg. The broth is based on vegetable stock and has saffron to heighten the color.
We used this beautiful mango salsa to top poblanos rellenos. Unlike many versions of chile rellenos, these were not fried. They didn't have any batter either. The aroma of roasting chile is a heavenly scent. We served spinach with pine nuts along with the stuffed peppers. I am eagerly anticipating the summer arrival of calabacita in the markets!
Stuffed with grated zucchini, Anaheim chile, onion, garlic, and mild cheddar, these oh-so-mellow tamales were mouth-wateringly good topped with homemade green chile sauce. The first record of a vegetarian tamale was perhaps in 1877!
From The Border Cookbook, Caldo de queso (that is, cheese soup) has onion, carrot, potato, tomato, and stock as well as delicious, roasted Anaheim chile. The spicing includes epazote, bay, and rosemary. To make it a cheese soup, we chose Chihuahua (other suggestions include Muenster, Monterey jack, or mild cheddar) plus some crumbled aged cheese. This is a fantastic soup! It warms up well for lunches too. Cheryl Jamison, author of the well-respected cookbook, writes that this hearty soup is found on northern Mexican ranches.
