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| Deep . . . |
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| deep . . . |
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| DEEP snow upon Jen and Ben's evening arrival. |
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| Fresh powder daily made for excellent conditions at nearby ski mountains. |
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| As seen above, Mexican food was on the menu Saturday evening at Cafe Drake HRV. |
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| A micro first course of radish and apple salad, dressed with a wintery cinnamon vinaigrette, was quickly dispatched by hungry and weary travelers. Appetites were previously whetted via Manhattans and cheese biscuits. |
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| For an appetizer, Lentil Tostados with mole sauce, queso blanco, tomatoes, cilantro, cashew and chile de arbol salsa and pickled egg |
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| Pozole Stew with salsa cruda | |
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| Ben Terziani prepared a special dessert of chocolate pots de creme! |
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| Arabella was thrilled to see her Auntie Ruske. As always. |
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SALSA CRUDA
Fabulously fresh tasting and under-appreciated in this country, salsa cruda works wonders as both general table condiment and garnish to most Latin soups and stews. Stir a big spoonful into your next bowl of lentil or vegetable soup for a surprising blast of extra oomph! Cafe Drake HRV makes it just like this. We add to a food processor 3 fresh jalapeno peppers (chopped), 1 ripe tomato (chopped), 1/4 cup chopped red onion, about 3 T. roughly chopped cilantro, 1 heaping teaspoon dried oregano and 1 t. fresh lime juice. Pulse until very finely chopped but do not puree smooth. If using a blender, chop by turning it on and off until you reach the right consistency, similar to a coarse, chunky applesauce. Transfer to a bowl and season with salt and black pepper.
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