I’d almost given up on the stuffed chayotes when I put them in the oven. Bright green and plump, they’re available year round and go by christophene (France), mirliton (Caribbean), chu-chu (Brazil), güisquil (Central America), depending on where you find them. Bought the week before, they kept well so it was easy put them off for another day. I’d had them sauteed and lightly dressed and filled with chorizo before, but there was a sweeter variation I came across in older Cuban cookbooks that I decided to try. Read more
Posts tagged ‘Chayote’
While I always feel a little sad to see the weekend slip away, I like the hard reset of Mondays. With new resolutions in place and wanting to have more vegetables, I tried chayotes for the first time. A cross between a squash, cucumber and melon that are available year round, I’d see them in the grocery store but never thought to try them. Consulting Diana Kennedy’s The Art of Mexican Cooking, I julienned and sauteed them with Serrano peppers in safflower oil and cooked them covered till they were al dente, then added a little cilantro and sea alt to taste. An easy preparation for a fresh start.