Edible DC

Wild Mushroom and Pasilla Pepper Tacos with Chipotle Yogurt Sauce

June 29, 2012 · Suzanne Simon and Bettina Stern

Adapted from Rick Bayless’ Mexican Kitchen

Makes 8–10 small tacos

These earthy tacos are made with fruity dried ancho or pasilla peppers and a mix of fresh, sautéed wild or cultivated mushrooms (depending on what is in season). The dried peppers add a spicy richness to the mushrooms that is deliciously balanced with the chipotle yogurt sauce—“I dream of those mushrooms” a good friend once said.

1 small head of garlic
4–5 dried ancho or pasilla peppers
1 teaspoon dried oregano
1 teaspoon cumin
Vegetable or olive oil
½ cup mushroom or vegetable broth (you could use water)
4–5 cups

Zucchini with Cilantro-Mint Gremolata

June 29, 2012 · Suzanne Simon and Bettina Stern

This is one of the best and simplest ways to prepare zucchini and turn it into something special.

Serves 6

6 baby or about 3 medium-sized green zucchini
½ teaspoon kosher salt
1–2 tablespoons good olive oil (for sautéing)

For the gremolata:

4 tablespoons mint leaves, chopped
3 tablespoons cilantro leaves, chopped
1 garlic clove, peeled and crushed
Zest of one lemon
4–5 tablespoons good olive oil
½ cup panko or homemade breadcrumbs (you want large crumbs with a good texture)
Freshly ground black pepper
Kosher salt

Preheat oven to 375°.

Make the gremolata by tossing chopped mint, cilantro, garlic,

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Elote Asado

June 29, 2012 · Suzanne Simon and Bettina Stern

Grilled Corn, Mexican Aioli, Lime & Queso Fresco

Serves 6

6 fresh ears of corn, husks on
½ cup Mexican crema (substitute a mixture of half mayonnaise and half sour cream if you can’t find crema)
2½ tablespoons ancho or guajillo chile powder
1 cup queso fresco or other grated cheese like Romano or
Parmigiano
1 lime, cut into wedges

Preheat grill to medium. While the grill is heating up, mix the crema and chile powder in a small bowl and set aside. Crumble the queso fresco onto a large dinner plate or other flat surface and set aside.

Place

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Blueberry Mint Paletas

June 29, 2012 · Suzanne Simon and Bettina Stern

Adapted from Fany Gerson’s Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice and Aguas Frescas

If it grows together, it goes together. Pairing mint and summer berries or stone fruit is a natural marriage of seasonal flavors. These popsicles are a sweet treat that you can feel good about eating, as the creaminess comes from healthy Greek yogurt.

Makes 8–10 paletas

½ cup water
½ cup sugar (we prefer raw cane)
1 handful fresh mint leaves
1½ cups plain Greek-style yogurt
2 tablespoons honey
2 cups fresh blueberries

Make a simple syrup by combining water and sugar in a

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