I love dips. Something about being able to eat with your fingers makes eating more fun. Black Bean Dip with Flour Tortilla Strips 2 cans of black beans - drained and rinsed 1 cup of chicken stock 2 cloves of garlic 1 poblano - chopped Juice from 1/2 lime 1 tbsp tabasco sauce (the vinegar flavor of tabasco is key to perking this dish up) 1 tsp salt sour cream for garnishing 2 flour tortillas 1 tsp olive oil 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp chili powder
In a small pot simmer the beans, stock, garlic, poblano, tabasco and salt for about 20 minutes. Place the beans in a blender and blend until smooth.
On a sheet pan place the tortillas. Brush lightly with olive oil and sprinkle lightly with salt, pepper and chili powder. Bake for about 6 minutes. Remove from the oven and cut into bite size triangles.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.