Cookaholics Bulletin Board

Folks,

Based on a tip from Paula Wolfert in a Saveur article, when I stopped by one of the Mexican markets in the Mission, I picked up a block (100g) of Achiote paste.

OK, now what?

I don't know that I actually have any recipes that use it, and Paula didn't give me any. Ideas?

Have you ever bought a specialty gourmet/ethnic ingredient, and then had no idea what to do with it? Stories, please!

Look up Yucatan recipes using recado rojo. Oaxaca uses it some, too, but the Yucatan is where they use it the most. I have a book on Yucatan cooking, and they have several recipes for the paste itself, so you can imagine how many recipes use it.

The Vietnamese also use achiote a lot; not sure if that paste would be similar to what they use, but it's worth looking into.

I love that we have such a great source of experience here. What a treasure.

Rick Bayless has some yummy recipes using it.

I spent months looking for a specific type of dried fig once. Finally found and bought them and could not find the recipe that I needed them for. Finally just ate them as is. Probably not an option for the paste.

I know I have recipes that call for it, but sadly I had to let my EYB subscription expire so I can't easily find them. Maybe now that hubby is back to work (1 month now, part-time, but still better than nothing), I can renew it.

My pantry has a lot of ingredients that I bought on a whim and frankly have no idea what to do with. Anyone have a good recipe using Pandan Leaf Extract? (It's a 15 oz can and I know I had a plan for it at one time...) How about canned quail eggs? (That was a gag gift, but I can't bear to throw it out.) How about fine barley? (I saw it at a Hungarian market, and it was cheap, so....)

Achiote paste can be used in some Cuban dishes as well. It has a smoky flavor and adds red color. My mind is completely blanking on specific recipes, but I can check my cookbooks when I get home. Alina will probably know right off the bat.

--Lisa

Arroz con pollo.



I once bought fenugreek for a recipe. I eventually ended up sending most of it to Amy. I wonder if she ever used it.

You can use it in recipes calling for Bijol. Not the same thing, but will give the requisite yellow color for yellow rice with ??? dishes. I don't use as I have a container of Bijol that will outlive me.

Darcie,

Well, you often add pandan leaf as a flavoring to rice if you're making Indonesian rice dishes, such as rice & boiled chicken. I expect the extract would work for this.

Alina,

Bijol? Wow, first time I ever heard of it. Certainly I don't have any recipes which call for it...