Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
This edible bouquet is not made of cut-up fruit, like the ones people send or gratefully receive as get-well-soon gifts, but of blooms from my backyard … click on title for more
I needed recipes other than jam to take advantage of my black currant bumper crop. A compote is by definition “a dessert of fruit cooked in syrup” and it is as simple to make as it sounds; making a small batch is not a burden even in the hot summer season because cooking times are short and, unlike with jam, there are no worries with compote about acidity, pectin levels or gelling, since it is supposed to be somewhat runny, like a sauce … click on title for more
Although many Mexican recipes include garlic, I could not find any recipe at all (pipián or otherwise) calling for garlic scapes; the bright green colour they provide, though, made them an irresistible addition to this recipe … click on title for more
Papatzules are a traditional and very popular dish in the Mexican state of Yucatan. They are similar to a basic enchilada, but the ingredients make this preparation unique: the sauce is made from ground pumpkin seed and epazote, and hard-boiled eggs serve as stuffing. It was a natural progression to use the garlic scape with pumpkin seed paste from my previous post to prepare my own version of papatzules … click on title for more
After I collected my harvest of garlic scapes, I proceeded to wash and drain them. The next step was to trim and discard the tough tips, just above the bud; the stems and buds may be kept whole for grilling, or cut into manageable sections to cook in the kitchen, as in these two types of paste … click on title for more
