Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
Monday, November 7, 2011
Product Review: Don Pancho Mole
Also, cooking for oneself remain a critical practice, especially when you have access to *good* food -- nutritious, nurturing and preferably local food.
Cooking at home using basic ingredients and fresh items, I believe, has a great potential to breed discipline and a deep desire to be more selective about the food products you consume.
At least this is true for me.
And so, those are reasons enough to remain devoted to cooking wholesome home prepared dishes.
I miss regularly cooking, and I miss this blog. And, thus, it is with this post that I intend to return to you.
A dear colleague of mine brought back a bag of powdered mole, gifting it to me because she was well aware of my love for cooking.
Don Pancho's mole atocpan is full and densely flavored. But it does not carry the strong chocolate essence I am accustomed to smelling and tasting when I have had mole. Instead, it carries the sharp tinge of spices.
This mole appears to be quite divergent from the mole I am accustomed to having in the southwest -- there is a divergent range of mole sauces and pastes, I have come to realize. This was my first time preparing mole from either a powder or paste.
I do like the product but might add a little bit of oil to the product when producing the sauce. Merely using broth was not efficient to develop the appropriate consistency or flavor.
High Traffic Posts
Yeah! It's time to make some Louisiana style catfish and shrimp! Just let me get my handy dandy Louisiana Fish Fry and let's ge...
I was quite impressed with my recent Trader Joe's purchase of two thick cuts of sashimi grade ahi tuna. The look alone is so perfec...
There is this amazingly rich dish that is quite popular here -- Mariscos Chihuahua 's camarones culichi. In the many, many years I hav...
Oooh, a culinary mashup! Haddock and bean sprouts seem to have nothing in common. That was my thought. But do keep reading. What woul...
I have been enjoying Milton's Healthy Multi-Grain Bread for many months now. I have decided that not only is it my favorite multi-grain...
The moment of discovery is a beautiful thing. You've likely been toiling away for an outrageous amount of time: Researching, experime...
Oh, goat cheese, how I love your smooth, pungent flavor. This was my first time purchasing the Private Selection Crumbled Goat Cheese -...
I have been introduced to a wonderful paste -- achiote. The paste itself is common in Oaxacan dishes. It is fiery red. Almost carnival-like....
OK so, yeah, smothered pork chops is more southern than southern California, but that didn't stop my family from enjoy this dish from ...
I have many fond childhood memories of Christmas and Easter time when my mother would purchase a HoneyBaked Ham for the family dinner. Wh...