You've probably noticed I've been having great fun dehydrating and powdering all sorts of stuff this season.
Paprika was a revelation.
Tomato powder works just about everywhere. Oh, and I did the same thing with the pulp leftover from making traditional pasta sauce. That powder is a wonder. I dried and powdered the damaged garlic cloves that wouldn't keep. Same with the onions. The onions were another surprise. Just plain old yellow onions, sliced thin and dried until crispy, became sweet, crunchy and oh-so-snackable! This is what Funyons (remember Funyons?) and those nasty french fried onions-in-a-can wish they were. Seriously, if you have to make that weird green bean and mushroom soup casserole for Thanksgiving, dry some onions of your own and crumble them on top. Then powder the ones leftover.
I also dried and powdered carrots, celery, kale, and summer and winter squash. One of my projects is to make a powdered vegetable bouillon, another is dried soups in a jar. I'm having a blast using my new supply of culinary powders.
But what I'm talkin' about here is sweet red ripe ancho poblanos, grilled and powdered.
