Chef Bobo’s Blog

 

Viva Mexico!

For today’s lunch we’re returning to Mexican Cuisine.  While we think of Mexican cuisine as tacos and enchiladas, Mexican cuisine is as complex as other ancient cuisines, such as those of China, India and Japan, with techniques and skills developed over thousands of years of history. The ingredients they have always used are mostly local ingredients.  Certainly the Spanish conquistadors brought other goods that have become part of the cuisine.  I am fascinated by the flavors and the techniques used in true Mexican cuisine and have high respect for the sophistication of what they can produce. In fact my favorite cuisines are Indian and Mexican.

 

Here’s what Chef Mark has in mind for today:

 

Tortilla Soup, is one of my all-time favorites. While it is usually made with chicken stock, we make hours vegetarian and use our rich vegetable stock which is then flavored with herbs and spices which are frequently used in Mexican cuisine. The final touch, though, is the one that gives it it’s name, toasted corn tortillas are added to the soup and allowed to simmer with it. The whole soup is then pureed. It’s a hearty and fragrant soup.

Today’s sandwich is considered the Mexican version of grilled cheese. They call it Quesadilla!

To make Chicken Poblano, Mark will cut and roast poblano peppers, tomatillos and jalapeno peppers along with garlic and turn it into a marinade. After marinating overnight the chicken will be roasted and covered with some of the marinade when prepared for serving. The marinade will be turned into a Salsa Verde which will be added to the chicken at before being served. At the end of the line we’ll have

The vegetarian/vegan option will be a Black Bean and Sweet Potato Stew. Mark will be using roasted sweet potatoes combined with black beans and dressed with the salsa verde.

Both the regular entrée and the vegetarian entrée can be enhanced with a “crema” sauce made with sour cream. That will be available at the end of the Servery for you to add if you want it.

Side dishes today include Green Beans seered with Tomatoes and Freekeh with sautéed corn, peppers and tomatoes.  Freekeh is pronounced free kah (not to be confused with “freaky”). The name comes from the Arabic word farik (which means rubbed). Freekeh is a cereal grain made from green wheat that goes through a roasting process. The wheat is harvested while the grains are yellow and the seeds are still soft, then piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn, not the seeds. In these controlled conditions, the high moisture content of the seeds prevents them from burning. Next, the roasted wheat is subjected to threshing and sun-drying to make the flavor, texture, and color uniform. This threshing or rubbing process of the grains gives this food its name. Finally, the seeds are cracked into smaller pieces so they resemble a green bulgur. It is chewier than brown rice (and more delicious, in my opinion). It has a nutritional profile that is high in protein, B vitamins and dietary fiber. It was quite a hit last year when we offered it, I expect it will be this year as well.

There is also the Salad Bar and Fresh Fruit.

I hope you all enjoy another spectacular day.

Posted by chef on Thursday October, 5
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Main Building 3rd - 12th Grades 433 West End Avenue New York, NY 10024 212.497.6500

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