COCINANDO CON EVITA

In Chicago this weekend for Eve's birthday, and of course much wonderful eating going on, but especially in Eve's kitchen, where she is taking the best advantage of her heritage and of the bodegas in her neighborhood.  So here are some of the recipes she's sharing:


CAMARONES EN SALSA DE CHILE ANCHO

• 4 ancho chiles (dried)
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 large can tomatoes
• 2 or 3 lbs. large uncooked peeled and deveined shrimp (depending on # of eaters)
• salt to taste and a pinch of sugar
• chopped cilantro as garnish

Use a large deep saucepan (preferably cast iron) that can hold all the shrimp as well as about a quart of sauce.  On medium heat and with no oil, toast the chiles on both sides until they are aromatic (about 5 minutes.)  Take them out and when they've cooled enough to handle cut them open, take out the seeds, stem and veins, put them in a heatproof bowl, and pour boiling water over them, to barely cover.  

Meanwhile, back in the saucepan, add some olive oil, and then slowly saute the chopped onion and garlic until translucent.  When the chiles have softened (10 minutes?) pour them and the soaking water into a blender or food processor, along with the contents of the can of tomatoes.  Blend until smooth, and pour over the sauteed garlic/onions in the pan.  Simmer for about a half hour until it's a deep rich brown, and add salt and maybe a pinch of sugar to taste.  Throw in the shrimp and simmer about 10 more minutes until the shrimp is just done. Scatter the top with chopped cilantro. ¡Listo!

This goes naturally with black beans and rice (simply cooked, because it will soak up this sauce gorgeously) and an excellent accompaniment is this Mexican-ish "green onion red cabbage slaw" (via Eve's favorite, Smitten Kitchen.)  An ideal winter in Chicago dinner.


But first, some TOMATILLO SALSA with tortilla chips -

• 4 large tomatillos
• 1 jalapeño
• 4 cloves garlic

Broil these until blackened - turn over and do the same.  (Eve did this in a toaster oven.)  Throw into a blender (or a food processor?  will have to try) and blend.  Add salt and maybe some water if it's too thick.  


And for another time - or perhaps a first course?  Eve's invention, made for a monthly potluck with friends event:

GINGERED CARROT AND PEANUT SOUP WITH ANCHO CHILE BUTTER
Makes about 10 cups - 6-8 servings?? (i doubled it for the party)

• 1 TB butter
• 1 TB olive oil
• 2 smallish white or yellow onions, chopped, about 1 1/2 cups
• Roughly 1 1/2 lbs carrots, peeled and chopped into discs
• 1-2 smallish russet potatoes, chopped into 1-inch chunks
• 2-3 TB chopped ginger (depending on your affinity for fresh ginger)
• 2 garlic cloves, minced
• 1/2 cup peanuts, toasted and roughly chopped
• 3 cups broth (I used vegetable)
• 2-3 cups water
• 1/4 cup creamy peanut butter
• Salt and black pepper, to taste
• Roasted and finely chopped peanuts, for garnish
• Minced parsley, for garnish

Heat butter and olive oil in large, heavy-bottomed pot until butter is completely melted. Add onions, carrots, potatoes, ginger, and garlic, and sautee for about 7-8 minutes. Add chopped peanuts and sautee for about 2-3 more minutes. Add broth and water, bring to a boil, and simmer for 25 min. Add peanut butter, simmer for 5 more minutes, and remove from heat. Puree in blender or with immersion blender, and season with salt and pepper. Serve with roughly 1-2 tsp ancho chile butter, chopped roasted peanuts, and minced parsley.

Ancho chile butter - makes about 1/2 cup

1 stick unsalted butter, softened
1 large dried ancho chile
1/2 tsp sea salt

Toast the dried chile on an iron skillet until the color changes slightly, cool, and remove stem and seeds. Soak in roughly 1/2 cup very hot water for about 10-15 minutes. Remove, drain, and mince into a paste. Cream with softened butter and sea salt until uniformly incorporated.