Maine Winter Farmer's Market

Today was the first day of the Winter Farmer's Market in Biddeford, Maine.  My friend Sue of Above The Dam Jam was there selling her homemade Jams for the first time at a Farmer's Market.  The market had some other great stuff like Alpaca wool (hand knitted items), baked goodies, jewelry and SALSA.  Currently on my list of things to do is to can more of my own salsa, so in the meantime I am going to have to buy it.  I tried several of the Guzman's varieties including, cranberry and blueberry salsas.  My favorite and the one I ultimately purchased was Guzman's Black Bean & Corn Salsa - so yummy.  The black bean flavor really shines through in this one.  It is labeled as medium, but has some real heat to it. 

The label appropriately reads "The Taste of Mexico from the Coast of Maine".  When I picked up the jar in this rather cold former textile mill, I noticed the jar was warm.  So I inquired and found out that the batch was made this morning (4am to be exact).  I love that!  Though $6 per jar may be a little steep - I highly recommend this spicy indulgence.   What a great find and great compliment to my quesadilla lunch today.  (note: I paid $6 for a 16 oz jar, and the website lists the item as $6 for an 8 oz jar).    

Creating Queso Fresco

Today is a snow day for most of Maine, so we are inside enjoying the warmth.  My 4 year old son Camden and I made brownies and beaded necklaces, watched movies and made cheese.  Well, really I made the cheese to compliment our dinner tonight.  Mexico's most popular cheese, known as Queso Fresco, is a light and crumbly cheese that can be made rather quickly.  The ingredients are whole milk, kosher salt and vinegar...that's it!  I was so excited to find a recipe for this treat (see below).  The cheese is now in my fridge just hanging out until dinner time, when we will sprinkle it on top of our enchilada's.  Though all you really need are the above 3 ingredients, as always I had to put my own twist on it.  Sam (home early from work) kindly chopped up a fresh jalapeño pepper (seeded and finely chopped).  I added 1 1/2 Tbsp of  jalapeño and a dash of cayenne pepper to the cheese for a little zip.  This cheese is obviously not aged for flavor, but has such a light fresh taste the aging process is not needed.  I am sure we will have plenty left to crumble on top of a salad tomorrow.

Queso Fresco

8 cups whole milk
1 Tbsp kosher salt
1/4 cup white vinegar

In a heavy stock pot (do not use aluminum) combine milk and salt.  Heat over medium high heat stirring frequently to 190 degrees (use a candy thermometer).  remove from heat.

Gradually add vinegar, stirring gently.  Let stand for 5 minutes.  Stir again gently (some curds should form).

Place a double thickness of 100 percent cotton cheese cloth in a colander in the sink.  Pour hot mixture into colander and let drain for 20 minutes.

Gather cheese and transfer to small bowl.   If you want additional flavor now is the time.  Stir in fresh finely chopped jalapeño peppers or cilantro or cayanne pepper - whatever your palate desires.  Cover with plastic wrap and refrigerate for 30 minutes.

This makes about 2 cups of cheese and can be stored in the fridge for up to 3 days.

Warming Up Cold Winter Nights

We spent some time today playing in the snow.  Building snow caves, making snow angels (for some strange reason my angel did not have a head) and trying to shovel snow off our roof.  Once we were back inside with our cheeks all cold and rosy, all I could think of was chili.  Nothing fancy, just a warm meaty meal to warm our bellies.  I had planned on a Texas style (no bean) chili, but I couldn't do it.  Sam and I love beans, and they're so good for you, so why not.  Just before the chili would have been done and ready to eat, I ran to the freezer and pulled out a bag of green peppers.  These were frozen at the end of the "farm stand season".  Sarah (the owner) whose is married to Sam's 1st cousin Ed (the farmer) handed me a box of peppers and told me to freeze them.  So I did.  Don't worry, I will share more on the farm stand later. 

It looks & smells delish!

Hot Pickles

Okay, so not all of my posts are going to be about Mexican food.  Some posts may not reference food at all for that matter.  But for the most part you can count on something SPICY.  Today, at the encouragement of my good friend Sue of Above The Dam Jam, I signed up for the "pickle class" that will take place this fall in Orono.  You see, I make hot pickles (my husband Sam tells me they really are not that hot - but they have got some kick and great flavor to boot).  We will be attending this class to gather all the knowledge and legal ability to get my pickles on the market.   Good times!

For the Love of Mexican

So here I am living in Maine and craving good Mexican food.  I mean authentic GOOD Mexican food. Well it Seems the only way to satisfy my craving in this far North East area is to make it myself.  This blog was created to chronicle the process of shopping for, preparing, growing and creating those spicy, fun and delicioso meals!  So let the fiesta begin.