Cooking Out of Chaos!
The great Celia Cruz |
First snow on the
mountain. Outside an inch of icy crust
covers the ground while inside a dozen pots full of still-blooming African daisy
and sunflower crowd the entryway to the cabin.
Bruised and bandied by the epic cluster-fuck that is the Boulder county
rental market, Greg and I still don’t know where we’re going to live; yet the
packing continues. After lighting the
first fire of the season, I put on some Celia Cruz–-loud--and open the armoire
in my living room. Out comes every
single linen I own: duvets, blankets and
sheets; towels, table cloths, place mats, and aprons. I jigsaw pieces of my life into boxes, one
fragment at a time by asking: “What can I
live without for 2 or 3 weeks? What can’t I live without for more than a day
or two?”
In no time my tiny cabin is a mine field of boxes and assorted piles. Every counter, and much of the floor space,
is filled.
In the kitchen, I take
a whack at the bakeware and all that lidless plastic, tossing out bowls without
tops and visa versa before diving into the utensil drawer. Where did all this junk come from?
Before long, I am
throwing out food stuff which includes, I blush to admit, more than one
container of freezer-burnt god-knows-what,
and a few mouse-nibbled packages of flour, pasta, and rice.
An apple juice jar filled with sunflower seeds? Someone is getting ready for winter.
In the midst of the
mess, I think about dinner. What could I
possibly make in such a cluttered space?
Soup, of course! All I need is
pot and a cutting board. Taking
inspiration from a few ancho chiles I’ll either use or toss, and flush with a recent
recipe I spied online at Saveur, I land on Sopa de Chile Ancho, a spicy concoction with very few ingredients. The smoky scent of
toasting chilies fills the kitchen as I keep packing. I like
to think my soup will end up popping the upper end of the Scoville scale, but
my aspiration is laughable. My chilies are
so pedestrian they’re barely pink on the fiery scale, and turns out, I have the
palate of a six-year old when it comes to most things hot--or at least that’s
how I feel when I eat with Greg, who never, ever breaks a sweat.
Still, my intention is
to make the soup as blistering as I can stand as part of the finger I’m sending to the
universe for the odd weather and crappy home-hunting, not to mention the anniversary
of the 100-year flood in Jamestown which has people in these parts
pretty sad. Nothing like spice, I say, to put a spur in your butt.
Soup base |
Into a pot of hot water
go the toasted chiles while into the toasting pan go tomatoes, garlic, and onion
until charred. I deglaze with chicken stock, then the mixture is pureed
with the seeded chilies and a bit of the chile broth until silky smooth. I put the soup back on the stove and correct the
seasoning with a little pepper, toasted cumin, and lime, and then let it reduce and concentrate. Meanwhile, I’m
cleaning out the Modelos in the fridge , along with the half dozen lime
quarters residing there. Perfect. To complete my dinner, I make creamy avocado quesadillas made
with corn tortillas fried crisp and filled with red onion, cilantro, tomato, and
more lime topped with cheddar.
Sopa de Ancho Chile w/Avo Quesos |
There’s
no sour cream in the house, but turns out crème fraiche works great. The soup tastes like smoke and spice; it's rich and deep and satisfying without being heavy.
And dipping the quesadillas is
pure luxury. The flavors are so
surprising and satisfying and earthy---and the food in my mouth gives so much pleasure, I have the surest feeling that all the
niggling details of errant weather and now-you-see-me-now-you-don't rentals, not to mention moving for the first time in ten years, will work out just fine.
Oh, and oh yeah, tomorrow night I'm having my neighbors for dinner...
Oh, and oh yeah, tomorrow night I'm having my neighbors for dinner...
“So long as
you have food in your mouth you have solved all problems for the time being.”
---Franz
Kafka
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