CapRadio staff share family recipes and meals

On a special holiday edition of Insight, CapRadio staff took us for a trip down memory lane about the recipes and meals that feel like home. 

Below are the recipes shared on the show if you’d like to try them at home. 

• Sarita Ochoa’s salsa and sopes from Michoacán
• Alice Merkley’s Yucatecan Salbutes 
• Victoria Hagele’s Ukrainian Borscht
• Paul Ferrari’s Italian biscotti (cranberry almond, anise almond and chocolate toffee)

If you’d like to listen to the show, you can do that by clicking here. 

Sarita Ochoa’s Mexican Sopes 

A sope is a traditional Mexican dish consisting of a fried masa base with savory toppings. 

Ingredients:

• 4 cups dry masa harina (or 3-5 lbs. fresh prepared masa made daily by La Esperanza, no need to do all the work, they do it for you!) 
  • Make sure you ask for tortilla masa, NOT tamale masa
• 1/2 teaspoon salt (add to dry masa harina)
• 3 1/4 cups water, more if needed (add to dry masa harina)
• 4 cups refried beans
• 2-3 lbs. meat of your choice
• 1 large onion, chopped
• 2 cup cilantro, chopped
• 1 cup queso fresco or cotija, crumbled
• Sour cream
• Salsa
• Oil for frying

Directions:

• In a medium bowl, mix masa harina, salt and water thoroughly — it’s easiest to do this with your hands — for about three minutes to form a soft dough. If the dough feels dry, add more water.
• Roll masa into 20-25 balls. Cover with clean cloth or plastic wrap to prevent drying.
• Preheat an ungreased comal or griddle to high temperature, around 450 to 475 degrees fahrenheit). 
• Place a ball between two sheets of heavy-duty plastic wrap. I use a large plate to flatten the sope to form a 2 1/2-inch to 3-inch diameter circle, about 3/8-inch thick.  
• Cook each side of the sope until lightly browned.
• Sopes will be hot! Carefully remove from heat; on the lighter cooked side, pinch the edges to form a raised rim about 1/4-inch high. Pinch the inside of the shell to form a little boat. Repeat with all remaining sopes. Keep uncooked sopes covered to prevent them from drying out. 
• Heat 3/4-inch of oil in a frying pan to 360°F and fry sopes until lightly golden. Drain on paper towels.
• Spread one tablespoon of sour cream on sope, then spread beans. 
• Add toppings from bottom to top: sour cream, refried beans, meat of your choice, cheese, onion, cilantro, crumbled queso fresco. Serve with your favorite salsa and enjoy!

Sarita Ochoa’s Mexican Salsa Roja

Makes about 4-6 cups.

Ingredients:

• 6-8 fresh roma tomatoes
• 4 tomatillos 
• 4-6 serrano or jalapeño peppers
• 2-5 dried chile peppers (chile de arbol)
• 4 garlic cloves 
• 1/3 cup cilantro leaves
• Salt to taste

Directions:

• Set fresh tomatoes in a large skillet with a little water on medium-high heat.
• Simmer for several minutes, or until water evaporates and tomatoes start to soften. The tomatoes should be soft and slightly charred when done.
• Roast peppers and garlic without water for a smoky salsa. The peppers and garlic will take less time. 
• Blend peppers, garlic and tomatoes into a blender and puree until smooth. 
• Add the rest of the tomatoes, cilantro and salt to the blender until well blended but do NOT puree. Let’s keep this salsa a bit chunky. 
• Serve with tortilla chips, enchiladas, tacos, scrambled eggs, etc.

Alice Merkley’s Yucatecan Salbutes 

Traditionally, Salbutes are served with Horchata, Coke, beer or your favorite beverage.

Ingredients:

• 1 dozen corn tortillas
• 2 cans of pinto beans 
• 1 cup of oil
• 4 cups shredded turkey or chicken
• 1 head of lettuce or 1 bag of lettuce, any variety
• 1 avocado
• 1 medium to large red onion
• 1 lemon 
• Salt to taste
• Optional: Canned sliced jalapenos

Directions:

• Pour two cans of beans in a blender until they are finely blended. 
• Warm up the beans in a saucepan with 1 tablespoon of oil. Heat until warm. Set aside until you are ready to build the Salbutes.
• Cut the tomatoes into round slices. 
• Cut avocado into long slices. 
• Slice the onion into round slices.
• Squeeze the lemon, set aside.
• Pickled Red Onions: Place onion into a saucepan. Pour enough water to cover the onions. Boil onions for 2 to 3 minutes, you want to keep them crunchy.
  • Drain the onions. Next, combine the onions in a serving bowl, add lemon juice and salt to taste. Place the onions in the fridge ready to serve. The onions will slowly turn pink.
• Use a skillet to heat the oil, enough to fry the tortillas. Once the oil is hot, start frying the tortillas until lightly crunchy. Place the fried tortilla on a plate with a paper towel to absorb excess oil.
• After the tortillas have been fried and drained you are ready to build the salbutes. Start by spreading beans on the salbute, add the shredded meat, tomatoes, avocado, jalapenos (optional) and top with marinated pink onions.

Victoria Hagele’s Ukrainian Borscht

A rich, hearty soup full of earthy flavors.

Ingredients:

• 1 lb. (450g) half beef and half pork broth (with bone, for a rich broth)
• 1 celery root, peeled
• 1 parsley root, peeled
• 1 large or two medium beets, peeled
• 1 large carrot, peeled and grated
• 1 large onion, finely chopped
• 2 medium potatoes, peeled and diced
• 1/2 small cabbage, shredded
• 2-3 cloves of garlic, minced
• 1/4 cup tomato paste
• 1 tbsp lemon juice (for preserving beet color)
• 2 tbsp vegetable oil
• 1-2 bay leaves
• Salt and black pepper, to taste
• Fresh dill and parsley, chopped, for garnish
• Sour cream, for serving

Directions:

• Make the broth: In a large pot, add the meat and cover with about 8 cups (2 liters) of cold water. Bring to a boil, skim off any foam, reduce heat, add beets, celery root, parsley root and let it simmer for about 45 minutes to 1 hour, until meat is tender. Add bay leaves, season with salt, and simmer for an additional 10 minutes.
• Prepare vegetables: In a large skillet, heat vegetable oil over medium heat. Sauté the onions and carrots until soft, about 5 minutes. Add tomato paste and lemon juice. Cook for another 5-7 minutes, stirring occasionally, until vegetables are tender and well-mixed.
• Once the meat is tender, add diced potatoes and shredded cabbage to the broth. Let simmer for about 10-15 minutes until the potatoes are almost done.
• Stir the sautéed vegetables into the pot. Add minced garlic, season with black pepper, and adjust salt as needed. Let it simmer on low for an additional 10 minutes to let all the flavors blend.
• Remove root vegetables and discard.
• Remove beets and shred, add back to the broth.
• Finish and serve: Turn off the heat and let the borscht sit for a few minutes. This helps the flavors meld even further.
• Garnish: Ladle the borscht into bowls, top with a dollop of sour cream, and sprinkle fresh dill and parsley on top.
• Enjoy: Serve hot with a slice of rye or dark bread for a traditional touch. 

Some extra tips:

• Borscht often tastes better the next day, so making it a day ahead allows the flavors to develop.
• For a vegetarian version, skip the meat and use vegetable broth.

Smachnoho! (“Enjoy your meal” in Ukrainian!)

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Paul Ferrari’s Italian Biscotti - Cranberry Almond 

Makes about 2 1/2 dozen. 

Ingredients:

• 2 1/4 cup flour 
• 1 cup sugar 
• 1 teaspoon baking powder 
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon 
• 1/2 teaspoon nutmeg 
• 2 eggs
• 2 egg whites
• 1 tablespoon almond or vanilla extract 
• 1/4 cup sliced almonds 
• 6 oz. package of Craisins  

Directions:

• Preheat oven to 325 degrees.
• Combine dry ingredients in a mixing bowl. 
• Whisk together eggs, egg whites and extract in a separate bowl. 
• Add dry ingredients just until moist using an electric mixer at medium speed. 
• Add craisins and almonds and mix thoroughly. 
• Flour hands before touching batter.
• On a floured surface, divide batter in half. Pat each half into a log approximately 14 inches long and 1 1/2 inches wide. 
• Place on a cookie sheet (we use parchment paper) and bake for 30 minutes or until firm to touch. 
• Cool on a wire rack. 
•  Reduce oven temperature to 300 degrees.
• Cut biscotti into 1/2 inch diagonal slices, stand upright on their side on a cookie sheet and bake for an additional 20 minutes. 
• Let cool and store in a loosely covered container.

Paul Ferrari’s Italian Biscotti - Anise Almond 

Ingredients:

• 14 large eggs
• 3 cups sugar 
• 12 cups flour
• 12 teaspoons baking powder
• 12 tablespoons shortening
• 3 teaspoons anise flavor
• 3 teaspoons vanilla extract
• 3 ounces sliced almonds 

Directions:

• Preheat oven to 350 degrees. 
• Combine and sift all dry ingredients. 
• Mix thoroughly with shortening. 
• Add anise and whole eggs and mix together. 
• Add vanilla extract and almonds. Mix again. 
• Flour hands before touching the batter. 
• Divide into 6-8 balls, depending on how wide you want them, and shape them into a log about 12 inches long and 1 1/2 inches wide. 
• Bake whole logs on a cookie sheet for 25-30 minutes. Needs to be firm to touch. 
• Reduce oven temperature to 300 degrees. 
• Cut logs into half-inch diagonal slices, stand upright on their side on a cookie sheet and bake for an additional 20 minutes.   
• Let cool and store in a loosely covered container.

Paul Ferrari’s Italian Biscotti - Chocolate Toffee 

Ingredients:

• 1/4 cup softened butter 
• 1/2 cup sugar 
• 1/2 cup packed brown sugar
• 2 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 3 eggs
• 1 teaspoon vanilla extract
• 2 3/4 cup flour
• 1/2 cup almond toffee pieces 
• 1/3 cup miniature chocolate pieces, semisweet or dark chocolate

Directions:

• Preheat oven to 350 degrees.
• In a large bowl, beat the butter for 30 seconds. 
• Add sugar, baking powder and salt. Beat until combined. 
• Beat in eggs and vanilla. 
• Beat in as much flour as you can with a mixer. Stir in the rest of the flour with a spoon. 
• Stir in chocolate and toffee pieces. 
• Flour hands before touching batter. 
• Divide batter into two pieces on a lightly floured surface. 
• Shape each into a log 8 inches long and 1 1/2 inches wide. 
• Place logs on a cookie sheet keeping them 5 inches apart.
• Bake for 25 minutes or until firm to touch.
•  Let cool and reduce oven temperature to 325 degrees.
• Cut logs into half-inch diagonal slices and place on a cookie sheet, cut side down. 
• Bake an additional 8 minutes. Turn over and bake for 10 more minutes until dry. 
• Let cool and store in a loosely covered container.
• In a microwave bowl, add 6 ounces of chocolate finely chopped and 4 teaspoons of shortening. 
• Heat between 1-3 minutes, stirring every 15 seconds until the mixture is a thick liquid. 
• Dip the end of each biscotti into the chocolate, and if desired, add extra toffee and chocolate pieces. 
• Let dry on wax paper. 

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