My Luxury (and Highly Caffeinated) Dinner Party – Project Food Blog Challenge #3

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Picnik collage

Bribery is a hostess’s best friend.

That would be the first sentence in my handy dandy copy of Dinner Parties For Dummies (and Medical Students).  A trusty little tome that I received immediately upon matriculation back in September of 2009; the good old days, as I like to call them, when studying was truly a superfluous activity and all you really had to know was that empathizing with your patient is a good thing.  Really, that concept actually eludes most people (and by people, I mean future surgeons.  Sorry to any surgeons out there, but, I mean, come on.  You know the stereotypes.).

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Fusilli Al Fagiolini – A Book Review of The Geometry of Pasta

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800+ year old pasta seeks a thick chunky sauce to entwine itself with; to trap amongst its ridges; to hold onto and never let go.  Enjoys long walks on the beach, meandering through the small intestine, and pleasuring the taste buds of pasta eaters world wide.

Likes: nice full bodied sauces with curves, texture, and multiple dimensions.

Dislikes: thin, one-dimensional sauces that will slip right through its spindles. Pesto, alfredo, and vodka sauces need not apply.

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Japanese Chicken Curry – Regional Recipes: Japan

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There are people out there who think they don’t like curry.

I know this for a fact because one of them gave birth to me.  And another donated a whole bunch of genes and chromosomes to the one who gave birth to me.

(I use the term donated loosely because I have a feeling it wasn’t an entirely selfless act.  If you know what I’m saying.  Hubba hubba.)

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Please Vote For Me – Butternut Squash Enchiladas with Red Mole Sauce

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Thank you all SO MUCH for your support last week in round one of Project Food Blog.  I truly could not have advanced to round 2 without your help!  

However, the challenges are not over and I need you guys again for Challenge #2.  My submission for this week’s challenge is Butternut Squash Enchiladas with Red Mole Sauce, a verified Mexican classic.

If you like what you see here at Eats Well With Others please VOTE here. Voting will start at around 9AM EST.  You have 200 votes for this round and I would love it if Eats Well With Others were one of them!

You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.

Butternut Squash Enchiladas with Red Molè – Project Food Blog Challenge #2

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To say that the thought of making molè sauce has struck fear into my heart since I first tasted it in 2006.  Is.  Well.  An understatement.

In reality, I have lived in mortal terror of this rich and complex entity (and trust me, this sauce is an entity if ever I’ve heard of one.) ever since one fateful night out in Boston when my college roommate convinced me that my life would not be complete without it.

Actually, she told me to stay away from it at all costs (she had had a bad experience with homemade mole` a few years earlier and had reportedly been scarred for life).  And so I, in true Joanne fashion, forged ahead and ordered it, completely unperturbed by the mass of brown goo that arrived in front of me a mere twenty minutes later.  I mean, how is a girl going to achieve her goal of eating the world if she shirks at every mass of brown goo that appears in front of her.  Really.

Suffice it to say that after one spoonful, the thick sauce coating my tongue with its bitter sweet savory spicy mix of chiles, raisins, nuts, and chocolate.  I was hooked.

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