They sent me these as a thank you for the shout out.
I love those ProBar people.
I've tried a lot of new things this year-- many of which took overcoming a certain fear or apprehension. I took an urban beekeeping class, I've been attempting to learn Italian via podcast, I'm training for my first marathon, I tried out a "grown up job", and I got a bike!
I've been nervous for a long while about having a bike in the city, and have also resisted because I truly do like walking around, but when I got a steady job in my neighborhood, the mile walk wasn't bad, but sometimes after 10-12 hours in the kitchen I just wanted to be home already. A few years back I did make a shallow attempt to get a bike, but had a hard time finding a used one that fit my small just-shy-of-5-feet self and wasn't really interested in spending much money to get one built for me.
I love my bike! After contacting John, the guy behind GreatUsedBikes.com, he set me up with an awesome vintage cruiser and even put the baskets on the back per my request. The bike has given me a sense of freedom and opportunity I haven't felt in a long while, and I've even hooked up with other bike-having friends for exploratory bike rides around Brooklyn and Queens (I haven't ventured into Manhattan yet), and even did a [slightly spirit-crushing] ride to the Rockaways (36 miles round trip on not-entirely-safe roadways). Even being able to get around my own and neighboring 'hoods has been a wonderful asset-- I like how small and accessible it can make this city feel.
So the ones of people who make up my avid readers may have noticed my absence from about April until about now. My last words were about this new job I got as the chef at a new restaurant/cafe in my neighborhood, Williamsburg, Brooklyn.
|The Modca Cobb -- one of my favorite menu items!|
This salsa uses fresh, in-season ingredients and is quite simple to make, though you will need a food processor or blender. This also freezes well so you can heat things up well into the winter. Tomatillos have a nice tart, citrusy taste reminiscent of lime.
Slow Roasted Tomatillo Poblano Salsa
Makes 2-3 cups
1lb. tomatillos, husked and rinsed
1/2 lb. poblano peppers (add a couple of jalepenos or a serrano if you want it spicier)
peeled cloves from 2 heads of garlic
2 teaspoons sea salt
1/2 cup water
Preheat oven to 425º and prepare a baking sheet with a piece of parchment or non-stick spray. Wrap the garlic cloves in a piece of foil and place in the corner of the baking sheet. Spread the whole peppers on the rest of the tray and roast for about 30-40 minutes or until the peppers are browned and tender-- you may turn them over once during the roasting time. Remove from the oven and allow to cool enough so that you can handle them.
In the meantime, bring a medium pot of water to boil. Add in the tomatillos, return to a boil, reduce heat to medium and cook for about 7-10 minutes, or just until the tomatillos begin to split their skins. Drain and set aside to cool.
Remove the stems from the peppers-- you should be able to pull them straight out, some of the seeds will come out as well. Leaving the rest of the seeds is fine. Combine the tomatillos, garlic, de-stemmed peppers, and salt into the blender or food processor and puree until smooth. Add water to preferred consistency. Check for seasoning and adjust as needed.
Use as a sauce for enchiladas, taco sauce, for dipping, or anything you like salsa on.