Giving Up Flour and Eating Fried Bread by Ree
18 hours ago
The 3 Tres Leches cakes I baked for my students one year because I truly believed that there was no better way to learn about a region than to taste its food. (And selfishly, this is one of my favorite cakes.)
The failure that was the Rum-Glazed Spiced Pecans. What can I say about this one other than the best part was that we were left with an almost full bottle of dark rum to kill the nasty flavor of the spiced pecans.
The Pumpkin Cheesecake that I managed to convince my mom to let me make one year for Thanksgiving. For holiday meals it is hard to get permission from the family to deviate from the norm. If it's not pumpkin, cherry or pecan pie, it typically does not go on the table.
The Japanese Pork and Shrimp Pot Stickers that I made on a whim this fall and turned out to be fabulous!
HLELEM (Tunisian Vegetable and Bean Soup)
From The New Book of Soups by the Culinary Institute of America
½ cup dried lima or butter beans
1 quart chicken broth
4 large Swiss chard leaves, stems removed and cut into 1-inch pieces, leaves shredded
Salt to taste
Freshly ground black pepper to taste
1/2 cup chopped parsley
Soak dried lima beans and chickpeas separately overnight in three times their volume of water. Drain and cook them separately in two times their volume of fresh water until they are tender, about 45 minutes. Drain and reserve cooking water from both . Combine lima beans and chickpeas; set aside. Combine cooking waters and set aside.
Heat olive oil in a soup pot over medium heat. Add garlic, celery and onion. Cook, stirring occasionally, until onion is translucent, 4 to 6 minutes.
Add broth, reserved bean cooking liquid and tomato paste. Mix together until well blended and bring to a simmer for 10 minutes.
About 10 minutes before serving, add cooked beans and chickpeas, Swiss chard and pasta. Simmer until pasta and chard stems are tender, about 10 minutes.
Add harissa and stir until blended. Season to taste with salt and pepper. Serve in heated bowls, garnished with chopped parsley.
Note: Harissa is a Tunisian hot sauce or paste usually made with hot chiles, garlic, cumin, coriander, caraway and olive oil. It's available at Middle Eastern markets and specialty stores.
Makes 8 servings, each 150 calories (26.5 percent calories from fat), 4.5 g fat, 5 mg cholesterol, 590 mg sodium, 22 g carbohydrates, 5 g fiber, 7 g protein.
Preheat 450. Spray baking sheet with nonstick. Combine 1tsp oregano, 1/2tsp salt, 1/4tsp pepper and rub onto four snapper fillets. Mix 2tbsp lt. mayo, 1tbsp white horseradish, 1tbsp ketchup, 1tsp lemon juice and coat skinned sides of fish. Food process 1/4c walnut, 2tbsp dried breadcrumb, 2tbsp grated parmesan, 2tbsp chopped parsley. Sprinkle over coated side of fish; pat on. Bake 10min or until fish flakes w/fork. 246cal/serving; makes 4.
E's Tortilla Soup
1 large chicken breast, bone-in and skin on
1/2 onion ,chopped
1 stalk celery, chopped
1 carrot, chopped
1/3 to 1/2 bell pepper chopped (or jalepenos)
2 cloves of garlic, finely chopped
32 oz container of your favorite chicken broth
1 can black beans, rinsed and drained
1 can diced tomatoes and chilis ("Rotel")
1 cup frozen super sweet corn
Olive oil, S & P, lemon pepper, other favorite spices
Season the chicken breast liberally with salt and lemon pepper. Place seasoned chicken in soup pot, add just enough water to cover. Bring it to a simmer, then lower the heat so the liquid is barely bubbling. Partially cover and cook 20 - 25 minutes. When pierced with a fork, the juices should be clear. Be careful to not cook it too long and dry it out - it can become tough and nasty in a hurry. (I know this because I have done it. More than once.) Remove the poached chicken and allow it to cool a bit before discarding the skin and shredding the meat.
Reserve a little of the fat from the top, but pour out the liquid. Add the reserved fat back in along with some olive oil (about 2 tablespoons). Increase the heat to medium high and drop in the carrots, celery, onion and bell pepper. Season with S & P. Cook for a few minutes, allowing the vegetables to soften a bit, then add in the garlic. Cook another minute or two.
Add in the broth, beans, Rotel and shredded chicken. Bring to a gentle boil and then reduce heat to low. Cover and simmer at least 15 minutes. Add in the frozen corn about 5 minutes before you plan on serving the soup.I love serving it with a little chopped cilantro, a few slices of avacado, some strips of toasted corn tortillas, a dollop of crema Mexicana and squeeze of fresh lime.
1) I have a huge crush on Gordon Ramsay.