Crop Rotation in New Mexico, and a Quinoa Pilaf

We stayed at Percha Dam State Park along the Rio Grande River in southern New Mexico again last week. Last October when we visited there, the surrounding fields were full of red chile pods awaiting harvest. Now, in May, those same fields were planted with onions, with many acres of alfalfa interspersed for healthy crop rotation. If the Midwest is the breadbasket of the world, this valley is surely the salsa bowl of the world.

I made a delicious, though unrelated, dish in the camper while here. I sauteed sliced onions, garlic, sliced red bell pepper, and strips of chicken breast in olive oil in a skillet. I added 1/2 cup quinoa and stirred until lightly toasted, then added a cup of chicken bouillon, covered the pan, and simmered until the quinoa was tender and the liquid absorbed--about 20 minutes, I think.

Pissaladiere

I made pissaladiere for the first time this week. It was pretty good -- not transcendent, but pretty good. I read a bunch of recipes but ended up using no particular version.

For the crust I used my standard no-rolling-pin recipe from the Joy of Cooking. Like you, I don't really get flaky pie crust; I feel the crumbly pat-in-the-pan versions are just as good any other crust I've had. Anyway: 1.5 cups flour, 5 T butter, and about 3/4 t salt -- more than the recipe calls for.

I put two beaten eggs and some grated Parmesan in the bottom of the crust to seal it and hold everything together. On top of that I put a whole bunch of caramelized Vidalia onions -- two medium onions reduced to a dark gold color. Next came four anchovies, broken up; a teaspoon or so each of fresh basil, rosemary, and oregano; and two medium tomatoes, one chopped and drained and one sliced. On top of that was a bit more Parmesan and some oil-cured olives. I baked the whole thing for about half an hour.

I'd like to know Aunt Katherine's pissaladiere recipe. If she doesn't see this post, maybe you can ask her when you see her next week to put it in the comments or send to us.

Chicken, Watermelon, and Thai Basil Salad with Spicy Peanut Dressing

Oh, wow...that salad I made up in my head earlier this week? It was good.

I made a dressing in the food processor using:

1/2 cup peanut butter
1 T sugar
juice of 1 lime
2 teaspoons fresh ginger
2 T sesame oil
fish sauce to taste -- around 1/8 cup
some tiny fresh red chiles
warm water to thin to desired consistency
garlic would have been good but we were out

I marinated some chicken breasts in lime juice, salt, and vermouth, and I grilled them and sliced them. Then I cut up watermelon into bite-sized wedges and thinly sliced some red onions. I used mixed greens from the grocery store, and Lawson picked some Thai basil. The chicken was fine and a little bland, nothing fancy, but the watermelon, basil, and spicy peanut dressing really worked.

The red onions are from the farm of my friend Ken's brother. Ken and Melanie brought them to us yesterday, and they are so beautiful -- very small, and almost luminescent.