Talk Takeaway: Cooking with Ingrid Hoffman

Posted on Apr 11, 2013 10:45am

Ingrid Hoffmann stops by to show us classic Latin dishes with a healthy twist.

Mexican Meatloaf with Tequila Ketchup


Makes 6 servings

cooking spray

Tequila ketchup:

1 cup organic ketchup

2 tablespoons apple cider vinegar

1 tablespoon tequila

1 teaspoon Worcestershire sauce

1/4 teaspoon chipotle powder

Meat Loaf:

1 tablespoon olive oil

1 onion, finely chopped

2 carrots, grated (about 3/4 cup)

2 garlic clove, minced

1 teaspoon chili powder

1/2 teaspoon chiptole powder

1/2 teaspoon ground cumin

1 teaspoon Worcestershire sauce

1 cup chopped fresh cilantro

1 pound lean ground beef

1 pound ground turkey breast

2 large eggs

1/2 cup plain dry bread crumbs

3/4 teaspoon salt


Preheat oven to 350F. Line a rimmed baking sheet with foil, spray and foil with cooking spray.

For the Tequila ketchup, combine the ketchup, vinegar, tequila, Worcestershire sauce and chiptole powder in a small bowl until blended. Set aside.

To make the meat loaf, heat the oil in a large nonstick skillet over medium-high heat.

Add the onion, carrot, garlic, chili powder, chiptole powder, cumin and Worcestershire sauce.

Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.

Remove from heat and stir in the cilantro.

Transfer to large bowl and let cool slightly.

Add beef, turkey, eggs, bread crumbs, salt, and 1/2 cup of the ketchup mixture, mixing lightly just until blended.

Transfer mixture to the baking sheet and form into a 6X9 inch loaf.

Spread the remaining ketchup mixture over the top of the loaf.

Bake until an Instant Read Thermometer inserted into the center of the load registers 160F, about 1 hour and 10 minutes.

Let stand for 5 minutes before slicing.

Butternut Squash Coconut Soup


Makes 6 servings

2 teaspoons olive oil

3 large shallots, thinly sliced (1/3 cup)

1/4 cup fresh ginger, peeled and chopped

2 garlic cloves, minced

1 serrano chile pepper, seeded and chopped

1 tablespoon plus 1 teaspoon light brown sugar

4 cups low-sodium vegetable broth

1 1/2 pounds butternut squash, peeled and cut into chunks

2-3 inch cinnamon sticks

½ teaspoon salt

1/4 teaspoon freshly grated nutmeg

1/2 cup light coconut milk

3 tablespoons fresh cilantro, chopped

1 tablespoon freshly grated lime zest

1 tablespoon fresh lime juice


Heat oil in Dutch oven over medium heat.

Add shallots, ginger, garlic, and chile. Cook, stirring constantly, until fragrant, 2 to 3 minutes.

Add sugar and cook, stirring until shallots just begin to brown, about 2 minutes.

Stir in broth, squash, cinnamon sticks, salt and nutmeg and bring to a boil.

Reduce heat to medium low and simmer, partially covered, until squash is fork tender, about 20 minutes.

Remove from heat and let cool for 10 minutes. Remove and discard the cinnamon sticks.

In batches, puree the soup in a food processor or blender. Return the soup to the saucepan (or use a handheld immersion blender to puree the soup in the pot).

Stir in the coconut milk, cilantro, lime zest and juice and heat through. Ladle into bowls and serve hot.

Tropical Caprese Salad with Cilantro Aioli


Makes 6 servings


1/4 cup packed coarsely chopped fresh cilantro

2 large egg yolks

1/8 teaspoon salt

1/4 cup olive oil


4 large tomatoes, cut into 1/2 inch-thick rounds

1 1/4 cups diced fresh pineapple

1 1/2 cups diced fresh mango

3 fresh basil leaves, thinly sliced


To make the cilantro aioli, puree the cilantro, egg yolks, garlic, and salt in a food processor or blender.

With machine running, drizzle in oil through the feed tube (or the hole in the lid of a blender) until thickened and creamy.

Divide tomato rounds evenly among 6 plates.

Top evenly with pineapple and diced mango and sprinkle with basil.

Drizzle each with cilantro aioli.

Serve immediately.



Makes 6 servings

Macerated cherries:

1 12-ounce bag of frozen cherries

1 cup silver rum

1/2 cup sugar

3/4 cup silver rum

3/4 cup orange-flavored liqueur, such as triple sec or Grand Marnier

1/4 cup syrup from macerated cherries

1/4 cup fresh lime juice

ice cubes

2 cups sparkling water

18 macerated cherries, for serving

6 fresh lime zest curls, removed with a "channel" citrus zester, for garnish


To make the macerated cherries, stir he cherries, rum and sugar to dissolve the sugar.

Cover and refrigerate for at least 30 minutes. (The cherries will keep, covered and refrigerated, for up to 2 months).

Stir the rum, liqueur, syrup and lime juice together in a large pitcher. Add ice cubes and stir well to chill.

Add sparkling water and stir gently.

For each serving, put 3 macerated cherries in the bottom of a champagne flute and pour in the chilled liquid. Garnish with a lime curl.


Connect with the Talk