I’ve lost count of how many years ago I chanced upon Los Poblanos in Norwalk, but since then, I’ve probably eaten there more than any other place in Fairfield County. It specializes in the traditional food of Puebla, Mexico. Most recently, Juan put cochinita on the menu. Pork slow cooked to complete tenderness in an ineffable blend of spices. It’s served with pickled red onions, salsa, guacamole, and warm tortillas. How can you order enchiladas when that’s on the menu? Well, sometimes you’re craving enchiladas in green sauce. or red sauce, or a quick plate of carnitas tacos. But what I order most frequently, because Los Poblanos is the only place that makes them so well, are chiles rellenos.  My love of chiles rellenos is documented here. In the fall, Juan makes the famous chiles en nogata,  poblanos stuffed with fruit, nuts and pork, and draped in walnut sauce, topped with pomegranate seeds. It’s a special dish, and a lot of work. “That’s why we make it only once a year,” Juan told me. It’s well worth the wait.  In the meantime…      

I go through breakfast phases. I’ll eat the same breakfast for a week or two, then move on to a variation. Bread, toasted or warmed, is essential. So is protein. Recently, I was on a one-egg, one-mushroom omelet kick. Usually with fresh herbs, chives, or parsley. Something quickly snipped from the yard, run under water, and minced.  Sometimes I’d add cheese, then fold the omelet in quarters and put it on buttered bread or roll. The omelets start with good eggs. If I’m lucky, a friend gives me eggs from her chickens. The only thing that changed during the one-egg, one-mushroom kick was the kind of bread. Here it is on a toasted Honey-12 Grain roll from Fairfield Bread Company. Another morning I had it on a toasted Portuguese Roll from Fairfield Bread Company. These are the fluffiest Portuguese Rolls. One morning I folded the omelet in half, and had a toasted piece of FBC’s organic Bridgeport Sour on the side. By the puffy look of that omelet, I’d say there’s melted brie inside. The bread …

The tradition of cookie baking is strong in the German side of my husband’s family.  The book Backen fur Weihnachten, beautifully photographed with step by step instructions, bridges the language gap. Each year we make cookies we’ve never made before. This year the pistachio cookies with dark chocolate launched the season.  I made one mistake, interpreting zitronensaft as lemon zest instead of juice. Actually, I used lime zest, which seemed strong the first day, but mellowed in the following days. Next up, Schoko-Mandel-Makronen. These turned into mocha almond macarons, made of fluffy egg whites, powdered sugar, grated chocolate and ground toasted almonds. The recipe also called for 2 tablespoons of cocoa, and we were out, so I substituted 1 tablespoon of ground coffee beans. And since I like the German expression of “knife’s point” of cinnamon, I added a “knife’s point” of cayenne pepper. Surely there is a very long German phrase that will describe the subtle background notes these spices lent to the coffee and chocolate. Or maybe not. Next, I wanted a butter cookie. In past years …