Feta Rosemary Dip

Another party pleaser!

This is one that Whole Foods sells, but my version is heavier on the cheese and lighter on the oil. Buy a block of Feta (the cheaper kinds will do) and crumble it. Then pour in a lot of olive oil—Whole Foods lets the feta swim in the oil, but I prefer to let the cheese dominate. Chop up two or three cloves of garlic and mix in. Then add rosemary (be generous). This is a delicious spread for baguette or hearty breads. Everyone loves it!

so good you can eat it with a spoon

You can accompany a spread like this with a bowl of green olives, finely diced, garlic, also finely diced, swimming in olive oil and with a bit of added salt. Also very tasty with bread and a great and easy party snack.

Top Photo: Cheese Supply


Sorry for the cheesy title to this, but if you knew how I excited I get about popcorn, you’d understand. I must insist that you stop buying microwave popcorn and that you start popping it yourself on your stovetop. My momma taught me how, and now I’ll teach you.

First thing is to buy a bag of popcorn kernels at the store. Take a large pot (one that you would use to boil a lot of pasta), cover the bottom with a good layer of oil (I use olive oil for everything, but vegetable or other oil is just fine), and then pour in a layer of popcorn kernels that also covers the bottom. Put the lid on and turn your heat on high. When the pot starts warming up, pick it up by the handles and give it a swirl to move the kernels around. You’ll want to do this swirl (or you can just shake back and forth) every 30 seconds or so. Soon the kernels will be popping away. When the pops die down, you know it’s ready. Pour it in a big bowl, pour melted butter on the popcorn and mix in, salt to taste. This literally takes all of four or five minutes to do. I personally love to make it at 3am after the bars and before bed. BS can attest to that. It is really, really good! I’m gonna go make some now!

Photo: MSNBC, oddly enough.

Swapping Salsa Partners

'El Cantante'

Fresh Salsa and Guacamole:

Please, please throw out your store-bought jarred salsas and “avocado-flavored” guacamole!! These two tasty delights are far too easy to make for anyone to settle for mass-produced and highly preserved imitations. And, best of all, once you’ve perfected your blend of ingredients, you will impress people left and right and will receive unprecedented praise at parties.

To get started, buy the following:

6-8 vine-ripe tomatoes (you can buy roma or other types, but the more flavorful the tomato the better)

1 large yellow onion

2-4 jalapenos

1 pasilla pepper

1 bunch of cilantro

1 head of garlic

2-3 limes

4 avocados

Instructions for both dips after the jump.

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The Revolution will not be Televised, but it will be Tasty


Editors Note: One of the original perpetrators of this blog (credit: she came up with the term edible pantries as well as many of our better rejected blog names), Edouble is a little late to start because she managed to escape the working (and blogging) world to Mexico for the better part of the summer, so for her first post we ordered up some original reporting direct from Oaxaca. Please welcome Edouble to ES.

A three week adventure to the wonderful Mexican state of Oaxaca and its charming urban hub, the city of Oaxaca, proved to be a lesson in the real meaning of flavor. From the moles (black, red, yellow), to the delectably stuffed tamales, to the tacos, to the green salsa/cilantro pesto, to the abundance of avocado that garnishes so many plates, to the fresh sea fare, everything was amazing. Good gravy!! Eating in Oaxaca was an absolute delight! And despite the ridiculous amount of eating I engaged in, I managed to lose a few pounds, so fear not.

Unfortunately, I did not learn how to cook any of these things, but have some guesses on a couple of dishes I ate. My man may report later on how to make some incredible sauces and if I’m lucky enough, mole too. For now, let me share a few things I think are easily replicable.

Take 1 avocado, cut it in half, spoon the avocado out of the skin leaving it intact. Mush up the avocado and set aside. Sauté 6 to 8 large shrimp and mix in with the mushed avocado. Spoon the shrimp and pseudo-guacamole back into one half of the avocado skin. Serve cold. Add cilantro and diced tomato to garnish.

Fresh tuna with capers, onion, oil and salt
(This won’t be as good without a “right-out-of-the-sea” tuna, but give it a whirl anyway).
Take 1 full tuna, cut in half or skin if need be, add olive oil, salt, capers (use the juice, too), and thinly sliced onion and bake for 30 to 40 minutes. It’s simple but delicious.

Hopefully more later on mole and tamales.

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