Tuesday, September 1, 2009

Back to School for Fall... the Blog is back!

The leaves are turning. The mornings are cooler. The market has more apples than peaches... yep folks, it's fall. And since today is the first day of September (and I've listened to the demands of my adoring public), posts to the blog will begin again.

We've had a very busy summer. The husband and I are relocating to California, so I'll be enrolling in a new school after this semester. Our little blue house sold in just two short weeks, so I'll be moving to another kitchen. We've been busy packing, planning, selling, buying, disposing and gathering! And secretly, its been a relief not being in classes-- I've got my hands full, and in the much relished down time, gotten my nose stuck in more than one book lately that's NOT about food.

Classes begin tomorrow. I'll be working on my last few credits. Taking a grant writing class, an education practicum and a food safety course. Be ready to learn about HACCP! In preparation, I've begun reading Marion Nestle's "Safe Food." It's a interesting read thus far, and my husband was amused to learn about the complex system of food regulation in America. Did you know the USDA regulates hot dogs in pastry dough, but the FDA regulates hot dogs in bagel dough? In total, nearly 16 government agencies all have a hand in our food monitoring systems. It's no wonder things can sometimes go wrong.

I'll leave my readers with one summer recipe that I've had a few requests for-- Aji Verde Sauce. This delicious condiment is native to Peru. My own concoction probably does no justice to its Peruvian original, but it's great on chicken nonetheless! Also great as a dip for carrots or baked tortilla chips. Delightfully green and fresh!

Aji Verde Sauce

1 can diced green chilies, drained
1 tbsp light mayonnaise
Juice of one lime
2 tbsp diced garlic
1 bunch fresh flat leaf parsley, washed, dried and stems removed
1 tbsp olive oil or more
salt, pepper and Tobasco sauce.

In a food processor, combine chilies, mayo, lime juice, garlic and parsley. Pulse a few minutes, streaming in olive oil until mixture is creamy. Add salt, pepper and a few drops of Tobasco to taste. Continue to blend until smooth.