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Los Cabos Mexico

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Supermoon Rise and Tortilla Pizza

August 12, 2014 by Akiba 5 Comments

SUPERMOON AUGUST 10

My husband and I headed to Zippers (our local beach bar) on Sunday night to watch the SuperMoon rise.  I spoke to a few people who were there and no one seemed to know anything about the SuperMoon – they were just eating, drinking and listening to music.  There were lots of families with children and it was a very jovial and friendly crowd. Big Tony made an appearance and right on time, the Moon came rising out of the water.  To be honest, it was not as large as I thought it would be and not as large as the moonrise last month. Three years ago, we were on the beach on July 4th, when unexpectedly a large red moon rose out of the ocean that was the among the most beautiful I have experienced. The year before that, I was with my friend Marcia in her home on the beach when a huge Harvest Moon rose – again spectacular.  This Supermoon was very beautiful but from our vantage point in San Jose’ del Cabo, it did not live up to my expectations.  Maybe September 9th will be better when another huge moon will be rising.

Moonrise

TORTILLA PIZZA

A few years ago, I decided that I was going to try making my own pizza dough.  I remember I was sitting outside on my patio lounging with 4 or 5 cookbooks spread out when I reached for Julia Child’s “The Way to Cook”.   I was reading her recipe for pizza dough when I saw something that piqued my interest .  She had a footnote “Variations – Tortilla Pizzas.  Use large flour tortillas, the thinnest you can find.  Top and bake as usual but only long enough to cook the topping and crisp the tortilla base.”  This was too good to be true – I am living in Mexico with the best flour tortillas in the world – so why not give it a try.  This has become a staple for us and I think my husband has perfected the Art of Tortilla Pizza.   

Flour Tortillas – Julia’s recipe called for large tortillas but we use medium size – large enough for one person

Tomato Sauce 

Ingredients:

  • 1 can diced tomatoes
  • 1 can roasted red peppers
  • 1 can or box of thick tomato sauce
  • ½ onion diced
  • 1 clove garlic minced
  • ½ teaspoon dried oregano
  • 1 teaspoon sugar (to balance out the acidity of the tomato sauce)
  • Salt and pepper to taste

Preparation:

  • Using a food processor or blender, blend the diced tomatoes, red peppers and tomato sauce
  • Sauté’ the onion until soft in a medium pan
  • Add the dried oregano and stir well
  • Add the tomato and pepper mixture and stir well
  • Add the sugar, minced garlic, salt and pepper
  • Put a lid on and simmer on low for at least 30 minutes.

Pizza Toppings 

The toppings are optional – whatever you like or have on hand.  Julia’s recipe called for large flour tortillas but we use medium size tortillas which is perfect for one person.  The key to the Tortilla Pizza’s success is KEEP THE TOPPINGS LIGHT– or it will get soggy and the tortilla will not crisp up.   LESS IS MORE FOR TORTILLA PIZZA. 

The following are some of our favorite toppings: 

  • Italian Sausage- casing removed and cut up into little pieces – cooked thoroughly in a sauté’ pan
  • Chorizo Sausage – casing removed and cut up into little pieces – cooked thoroughly in a sauté’ pan.  Some Chorizo is already cooked so check with your butcher or packaging.
  • Thinly sliced Prosciutto
  • Olives
  • Cheese – Gouda, Jack, Cheddar, Parmesan, Mozzarella , Goat, etc.
  • Pickled Jalapenos
  • Artichoke hearts (canned or frozen)
  • Thinly sliced tomatoes
  • Fresh Arugula or Basis (after pizza comes out of the oven)

Preheat oven to 500 degrees

We use the old fashioned thin aluminum pizza pans and we do not pre-heat them.  Place the pizza in the hot oven and cook for about 10 minutes (depending on your oven).  It should be crisp on the bottom and all of the cheese should be melted.   Voila!  Tortilla Pizza.

Tortilla pizza topped with tomato sauce, sausage, green olives, cheese and arugula microgreens

Tortilla pizza topped with tomato sauce, sausage, green olives, cheese and arugula microgreens

Note:  This is fun to do with a crowd and children love it.   Just set out all the toppings, give everyone a tortilla and let them have at it.

 

Posted in: Eat, Learn Tagged: Pizza, Supermoon, Tortilla Pizza, Zippers

Fashion and Shrimp Curry

August 8, 2014 by Akiba 3 Comments

One thing my family and friends know about me is that I like fashion almost as much as I like food.  I have made some fashion mistakes in my life and my boss and dear friend suffered through some of those mistakes while I worked as his assistant in the late 70’s and early 80’s at the largest law firm in Oakland.  Much to his disdain, I came to work more than once with my hair corn rowed, harem pants and I had a drawer full of shoes.   He cautiously commented on my bizarre attire and actually sent me home a couple of times to change but we always had a good laugh about it.  We are very fond of each other and he is reading my posts so I am sure he will get a chuckle out this.   My children have also had their issues with my fashion choices but  they have come to the conclusion that mom is a “above the curve” when it comes to fashion and when they really do not understand what I am wearing, a few years later they “get it.”  My husband has saved a lot of money with me living in Los Cabos as there is very little shopping here and I live in workout clothes, bathing suits and sarongs.  But I still have the shopping bug – so here are a few of my favorite boutiques.

Maliparmi is my absolute favorite boutique located in the Luxury Mall at the Puerto Paraiso Shopping Center in Cabo.  It is quirky Italian and this store is not for everyone but it appeals to my wild side.

Malp3Malp4     Maliparmi (Spring-Summer 2014) R-T-W collection at Milan Fashion WeekMaliparmi (Spring-Summer 2014) R-T-W collection at Milan Fashion WeekImage 3Image 4

Lulu’s Oaxacan Boutique located at Huerta Los Tamarindos Restaurant and Organic Gardens.   Lulu is absolutely charming and she wears her traditional clothing beautifully so when I see her, I want to buy it all.  The shop carries textiles, silk rebozos, bedspreads jewelry, handbags, cotton tops and long skirts.  The shelves are full of beautiful mason jars filled with goodies from the Huerta’s gardens.  It is a special treat for me to go to Los Tamarindos because I eat in one of my very favorite restaurants, drink a yummy Tamarind Margarita, mingle with Lulu and, of course, shop.  More on what is happening with the Los Tamarindos Restaurant, Gardens and Cooking School in a future post.

Lulu's Shop #1Lulu Shop #2Lulu Shope #3Lulu Shop #4Lulu Shop #5Lulu #6Lulu Shop Veggies

 

Sax in the Palmilla Tiendas in San Jose’ del Cabo, where I am always greeted with a friendly smile and the helpful assistance of Citalli.  She never fails to bring out something to tempt me but she is not overly pushy and I like her personal style.  This store has a lot of beachy tunics, dresses, hats, bags, jewelry and darling children’s clothing and accessories for adults and children.

photo 1photo 2photo-4photo-5photo-3

Thank you for indulging me with my other simple pleasure – fashion  – now on to my Shrimp Curry Recipe.  For all of my followers who requested this recipe, enjoy!

The first bite of this Indian Curry causes a light sweat to break out on your brow.  Then a breeze blows by, and —- ahh —- you are instantly cooled off and refreshed, able to fully enjoy the sweetness of plump shrimp and the harmony of spices. 

SHRIMP CURRY

Ingredients

  • ½ inch peeled garlic
  • 1 or 2 serrano chiles
  • 2 stalks of lemon grass (can substitute zest of one lemon)
  • 3 cloves of medium garlic
  • 1 small can of diced tomatoes (400 ml/14 oz) or 1 large fresh tomato diced
  • 1 small cinnamon stick
  • 1 clove
  • 2 cardamom seeds
  • 1 tsp of cumin seed
  •  2 tsp turmeric
  • 1.5 teaspoon of garam masala (can substitute curry powder)
  • 1 tsp sugar
  • 1 tsp tamarind paste (can substitute zest and juice of two limes)
  • Soy sauce to taste
  • ½ medium onion sliced into thin half moons
  • 1 cup of fresh shelled (or frozen) peas
  • 1 medium potato cubed
  • 1 medium sweet potato cubed
  • Variety of fresh vegetables on hand diced:  eggplant, zucchini, red peppers or mushrooms
  • 1 can of unsweetened coconut milk (400 ml/14 oz)
  • Fresh cilantro

Preparation:

  1. Blend the garlic, chili, ginger, lemon grass and tomatoes until smooth – set aside
  2. In a thick bottomed pan, add the cinnamon stick, clove and a couple of cardamom pods and dry roast for a minute.  Add a couple of tablespoons of oil to the pan and cook until fragrant – be careful not to burn – then remove seeds from the oil and discard.
  3. Add sliced onion to hot oil and simmer for 2- 4 minutes then add cumin seed and cook until onion just starts to brown.
  4. Add white and sweet potatoes and cook while tossing for about 3 minutes.  The potatoes will be coated with oil and look glazed.  Then add the tomato, ginger, lemon grass and garlic puree to the pan and stir well.
  5. Add whatever vegetables you have on hand and toss again to get coated with the puree.
  6. Combine soy sauce, garam masala, and turmeric with ¼ cup of water and add to the pan.  Cook everything together for about 15 minutes until potatoes are almost cooked.
  7. Add peas , tamarind (or lime) and coconut milk and simmer for another 10 minutes or until everything is cooked through.
  8. Serve with rice and a dollop of yogurt.

 

Posted in: Eat, Learn, Recipes Tagged: Fashion, Los Cabos fashion, Los Tamarindos, Lulu, Malimparmi, Oaxaca, Sax, Shrimp Curry

Closest Supermoon of 2014 on August 10

August 5, 2014 by Akiba 2 Comments

Super Moon

 

 

 

 

 

 

 

 

 

On August 10 at 7:55 pm, we will be able to watch not only the largest moon but also the moon that will be at the closest point to the earth in 2014 rising out of the Sea of Cortez in Los Cabos.  Because the moon shines opposite the sun at full moon, you will see the moon beaming all night from dusk to dawn.  This extra-close full moon is likely to usher in large tides along the ocean shorelines for the next several days.  The best place to watch it is on the beach facing east and I hope everyone can enjoy this magical display.

I am going off the Baja Beaten path for a moment to introduce you to Kris Rudolph from San Miguel de Allende in the State of Guanajuato.   I had a lovely visit to San Miguel with my dear friend, Nettie, a couple of years ago and there you will find cobblestone streets, every kind of restaurant, bountiful outdoor markets, art galleries, jewelry, museums, music and more. I wanted to take part in the culinary scene so I took a cooking class with Kris Rudolph at her cooking school, La Cocina.    Kris has owned and operated El Buen Café since 1991.   She writes a Travel Newsletter entitled Delicious Expeditions and she arranges Cooking Trips to Europe and Mexico along with Writing Workshops in Guatamala.  I enjoy her Newsletters where she describes her latest adventure and she always inserts a good recipe from her travels.

This recipe is from one of Kris’ trips to Italy:

Caramelized Pear and Gorgonzola Crostini 

This is a simple yet delicious appetizer.

4 servings

Ingredients

  • 1 tablespoon butter
  • 2 pears, peeled and thinly sliced
  • 1 tablespoon sugar
  • 8-10 thin slices of French bread
  • 1/4 pound Gorgonzola
  • 1/4 cup chopped walnuts, toasted

Preparation

1.    Place butter in a medium frying pan over medium heat.  When melted, add pears and cook until soft, about 10 minutes. Add sugar and continue cooking for a few more minutes, or until caramelized.

2.  Slightly toast bread on both sides. Spread on Gorgonzola while still warm. Top with a spoonful of pears and a sprinkling of walnuts. Serve warm.

If you are interested in following Kris Rudolph, you can sign up for her Delicious Expeditions Newsletter.

Back to the Baja, I received a nice e-mail from Melissa Castaneda – the woman who was displaying/selling her jewelry at the Pedregal Farmers Market on Saturday.  She has invited me to attend her jewelry-making class.  I plan to take her class at the Atelier Naica Studio and I will take photos of my creation to share with everyone.

Finally, I will be posting my Shrimp Curry recipe on Thursday after several requests.

Buen Provecho, Akiba

Posted in: Eat, Learn Tagged: Delicious Expeditions, El Buen Cafae, Kris Rudolph, La Cocina Cooking School, San Miguel de Allende, Super Moon
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