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Dec. 19th, 2004
and the collections grow
Dec. 19th, 2004 01:59 pmyesterday at the farmer's market i was able to make two additions to my chile collection. i got some dried Basque peppers, "piments d'Espelette." they're actually an A.O.C. product, although i'm pretty sure they ones i got were grown here in the US. research tells me they're a mild-medium pepper (~2500 scovilles) with a non-aggressive heat and a slightly smoky flavor (although they are not smoked -- chilhuacle negro is another pepper that has a naturally smoky note to its flavor). dried ground espelettes are often rubbed on hams to redden them before curing, and one site i found suggests adding it to chocolate. visions of little spicy bittersweet chocolate souffles are dancing in my head... i've also been thinking for some time about the potential of a red chile bisque...
i also got some costeño amarillo powder, which is a lovely shade of yellow, and quite mild at ~1500 scovilles. it smells a lot like banana wax peppers, rather sharp and almost vinegary; i wouldn't be surprised if it's a close relative (or possibly an impostor made from banana wax peppers -- this place sold me red hungarian wax peppers as 'kashmiri chiles' once before).![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
naomi_traveller and i agreed that it would go well in a dal, but i found this recipe whilst poking around and am thinking of adapting it to my nefarious purposes. (from what i can tell, guero is a general term used to describe yellow chiles.)
we tasted a few pepper jellies as well; my favorite was the one made from chilhuacle negro, which had a good balance of sweet to hot and an earthy, almost smoky flavor that appealed to me greatly. i've been contemplating what to do with my chilhuacles, since experimentation demonstrates that they don't work well in my chili powder blend... perhaps they'd do nicely soaked and pureed and added to dishes by the teaspoon, just like Fields of Greens suggests doing with anchos.
other scores: some more lavender honey, gorgeous brussels sprouts, a lovely little round of french bread, and the most aromatic bunch of rosemary of all time, some of which i think i'll use to infuse olive oil. i'm contemplating what sort of oil to use, though -- something light and buttery? fresh and grassy? deep and olive-y? opinions are welcomed.
i also got some costeño amarillo powder, which is a lovely shade of yellow, and quite mild at ~1500 scovilles. it smells a lot like banana wax peppers, rather sharp and almost vinegary; i wouldn't be surprised if it's a close relative (or possibly an impostor made from banana wax peppers -- this place sold me red hungarian wax peppers as 'kashmiri chiles' once before).
naomi_traveller and i agreed that it would go well in a dal, but i found this recipe whilst poking around and am thinking of adapting it to my nefarious purposes. (from what i can tell, guero is a general term used to describe yellow chiles.)we tasted a few pepper jellies as well; my favorite was the one made from chilhuacle negro, which had a good balance of sweet to hot and an earthy, almost smoky flavor that appealed to me greatly. i've been contemplating what to do with my chilhuacles, since experimentation demonstrates that they don't work well in my chili powder blend... perhaps they'd do nicely soaked and pureed and added to dishes by the teaspoon, just like Fields of Greens suggests doing with anchos.
other scores: some more lavender honey, gorgeous brussels sprouts, a lovely little round of french bread, and the most aromatic bunch of rosemary of all time, some of which i think i'll use to infuse olive oil. i'm contemplating what sort of oil to use, though -- something light and buttery? fresh and grassy? deep and olive-y? opinions are welcomed.