Burying the Umbilicus

Leslie Korn on Mexico, medicine and more..

Archive for December, 2009

Patas de Vaca

Posted by lekorn on December 24, 2009

 I seem to be spending time making new recipes for the dogs. Today I found sliced cow hooves and so along with some very fatty meat from the ribs through it into the crockpot along with a sliced camote , a mexican sweet potato. Cooked it slow for 6 hours and it makes another collagen rich broth that will also cool into a thick gelatin.  I was reading that eating pigs feet, another source of gelatin, is the latest anti- aging craze in France. The dogs get 1/4 cup over their kibble and the camote including the purple skin, is a great source of fiber. 

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Shopping for food in Mexico

Posted by lekorn on December 9, 2009

I love shopping in Mexico. Yesterday I went to the Mercado Aramara, the last great open air market in PV that sits on historical grounds of the Wixáritari . I bought 3 kilos of Pargo (Lutjanus novemfasciatus) fish heads to make a gelatinous broth for the dogs. Its also known as dog snapper so I think its perfect for the dogs.  a 1/4 kilo of Dorado (aka Mahi Mahi or Coryphaena hippurus) cubed for ceviche Acapulco, a kilo of brown beans, a kilo of bananas, guavas, limes, avocados, a puño of cilantro, a bag of fresh wild strawberries, chiles tomatoes, onions, beets and carrots and finally squash flower blossoms which I immediately went home and sauteed in butter and ate. All this for for 250 pesos (20.00usd).

The fish heads go into a pot for an hour and then are separated from the broth and cooled. Carefully, I cleaned the meat off the head, making sure to catch any small bones, I saved the eyes for Flip whose eyes are starting to get that bluish tinge common in 11 year olds. Once in the fridge, the broth turns into a thick gelatin-pure protein which the dogs love. This dish is especially well-suited for dogs with allergies or digestive issues and is a good  supplement to kibble.Technorati Tags: , , , , , ,

Posted in Culinary Delights, Dogs, Mexico Life, Traditional Medicine, Uncategorized, Yelapa | 1 Comment »

Canal House Cooking

Posted by lekorn on December 4, 2009

I love simple, thoughtful cookbooks that provide authentic narrative, do-able recipes that I know my friends will love, and design that doesn’t feel like glycerin has been sprayed all over the food. Such a series of books is coming out of Canal House Cooking. http://www.thecanalhouse.com/
My dear friend Laurel gave us a subscription and its the perfect gift that delights anew 3 times a year,. There’s been lots of hubub about it recently as it was up for the Piglet, a prize that Food52 sponsored and the first book garnered lots of votes. Then Madame Nora (Ephron) wrote a scathing  unwarranted review as the final judge (Does anyone know? does she cook?) but things all come around, as my Grandma Jessie would say and the NYTimes did a splendid piece on their work, as a counterpoint to Ephron who must have been having low blood sugar when she wrote her review) http://www.nytimes.com/2009/12/02/dining/02canal.html  A story followed in Huffington post. Their work is inspiring, eclectic, and post- attitude. Pick up some subscriptions as holiday gifts; a much better alternative to mall shopping.

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