Slurp-tastic Herb Noodles

Slurp-tastic Herb Noodles Recipe

I used Cipriani's extra-thin spinach tagliolini here, but many thin pastas could be substituted. Just try to imagine if it would go with a nice, hearty, spicy curry -some pasta will work better than others.

4 ounces thin, dried spinach pasta (thin)
1 cup coconut milk (light is fine)
scant 1 tablespoon green or yellow curry paste
1 1/2 cups lightly flavored vegetable broth
~1/4 teaspoon salt (more or less depending on the saltiness of your broth)
6 ounces tofu, cut into small cubes or pieces
1/4 cup chives, minced
1/3 cup cilantro, chopped
1/4 cup basil, chopped just before using
pinch of crushed red chile peppers

Bring a large pot of water to a rolling boil. This is eventually going to be the pot you cook the pasta in.

In a separate large, thick-bottomed pot, bring 1/4 cup of the coconut milk to a simmer, mash and stir the curry paste into the coconut milk so there are no lumps. Now add the rest of the coconut milk and the vegetable broth and bring to a boil, reduce heat to a simmer and stir in the tofu. Taste and decide if you need to add more curry paste or salt - if you do want to add more curry paste at this point, make a slurry by combining the additional curry paste and a bit of the broth, working any lumps out - add this to the pot.

Back at the pasta pot, salt the water generously and cook the pasta per package instructions. Drain.

Just before serving stir the chives, cilantro, and basil into the curry pot. To serve, place a nice helping of noodles in the center of each bowl and finish with a ladle of the curry and tofu along with a tiny pinch of crushed red chile peppers.

Creamy Chipotle Shrimp Tostadas

Creamy Chipotle Shrimp Tostadas

Tostadas de Camarones Enchipotladas

Makes 50 "tostadas" or chips, enough for 12 to 15 as a pass-around appetizer

Recipe from Season 3 of Mexico - One Plate at a Time

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Ingredients

1 large red ripe tomato

2 canned chipotle chiles en adobo, plus 2 tablespoons of the canning sauce

1 medium red onion, chopped into small dice

1 green onion, root end removed, then chopped finely

1 pound cooked, peeled, small "salad" shrimp (fresh has better flavor and texture than frozen; if frozen defrost overnight in refrigerator)

1 teaspoon chopped fresh thyme

2 to 3 tablespoons chopped fresh cilantro

3/4 cup crème fraiche, Mexican crema or homemade sour cream

Salt

A handful of squash blossoms (optional)

About 50 thick, homestyle tortilla chips or Guerrero-style chalupitas (or 20 to 25 4-inch crisp tostadas)

About 1/2 cup crumbled Mexican queso fresco or other crumbly fresh cheese such as salted, pressed farmer’s cheese or feta

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Directions

1. The shrimp mixture. Cut out the core of the tomato (where it attached to the plant), then cut in half widthwise. Squeeze each half gently to remove the seeds; discard. Cut tomato into 1/4-inch dice and scoop into a bowl. Remove the chiles from the can, then scoop the 2 tablespoons canning sauce into the bowl with the tomatoes. Slit open the chiles and scrape out the seeds. Chop chiles into small pieces and add to the bowl, along with the red onion, green onion, shrimp, herbs and crème fraiche or Mexican crema. Mix gently but thoroughly, then taste and season with salt (usually about 1 generous teaspoon).

2. Assembling and garnishing the tostadas. If using the squash blossoms, pull off the little green sepals around the bottom of each flower, then carefully break off each flower from its base, dislodging the petals (they’ll stay together as a single unit) from the bulbous bottom; the pointy pistils inside should stay attached to the base. Cut the flower petals crosswise into thin strips.

Just before serving, pile a portion of the shrimp mixture onto each of the chips, chalupitas or tostadas and arrange on a serving platter. Sprinkle with the cheese and then the optional squash blossoms and serve right away.