Homemade tortillas 2.0.
The first time I did an experiment and cooked the tortillas with the press heated up on the stove. It worked great and will be the way I do them in the future. Tonight is the more traditional method. The recipe is the same, but I put the 50g of dough in the press lined with a cut up 1 gallon ziplock back. Then I pealed that off and put it into a heated (but not oiled) skillet. Actually, I used my cast iron comal. After you do this, you won’t buy another packaged tortilla again. There are 5 ingredients. I halved this tonight for just 6 tortillas. 3 cups all purpose flour1½ tsp salt2 tsp baking powder1/2 cup lard1 cup warm – hot water Put everything but the water into a food processor and kneed for a few seconds. Slowly add water and kneed till it forms a...
Spanish Cauliflower!
Spanish Cauliflower! Tonight’s focus is on three ingredients that I’ve introduced into my kitchen this year. • Moroccan Olive Oil• Sweet Spanish Paprika• Flatiron Pepper Blend To celebrate them, I brought them together for this evening’s meal. In a skillet on a medium/low heat, pour in a couple tablesoons of olive oil, add several cloves of fresh minced garlic and about a tablespoon of paprika. Add pepper flakes to your liking. Stir and simmer for a few minutes. Add salt if you like, I don’t on mine. Add cooked cauliflower florets, broken down to bite-size. I boiled mine for 5 minutes, but you can steam them too. You want them a little crunchy, but absolutely NOT mushy. Turn off the heat. Stir/toss the till well coated. Garnish with...
Poached Egg on a Garlic/Olive Oil Toasted Bun
Normally I wouldn’t bother writing up a simple breakfast sandwich, but this one was so good I made it two days in a row, since I didn’t bother taking photos the first time. The star here is Food Lion’s “Rustic Sandwich Bun” which is a dense roll, and full of nooks and crannies, kind of like an english muffin. I used only one half. Get a pot of water boiling, add about 1/4 cup white vinegar. In a bowl, mix olive oil (I used a wonderfully rich Moroccan oil) with garlic powder and salt. Brush this onto the bread and cook in a skillet till. toasted. Flip it over to heat up the other side, and toss in some Black Forest ham to heat it up. Poach 2 eggs in the water to the level of your liking. One or two minutes. Construction:• Bread• Ham•...
Baked Salmon Stuffed with Spinach and a Garlic Yogurt Sauce
This is a new one. I woke up thinking about a stuffing a salmon with spinach. The yogurt, garlic and mushrooms just evolved during the day. My sous chef brought it to perfection with mashed cauliflower. Thin slice a few mushrooms, and leave a few hole or halved. Saute the sliced mushrooms in olive oil, then add spinach and garlic. Blend some yogurt with minced garlic, paprika and black pepper. Turn off the heat on the wilted spinach and fold in the yogurt mix. In a oiled glass baking dish, lay down the first piece of salmon. Then spoon on the spinach/yogurt filling. Place the second piece of salmon on top. Brush on some olive oil, season with paprika (I used sweet Spanish paprika) and course ground black pepper. Top this with a handful of Parmesan cheese. Coat...
Home made tortillas
Home made tortillas! So easy, so good. The leftovers from mojo chicken night were always destined to be taco fillings. So the shredded chicken, black beans, saffron rice, bell peppers and onions were heated up and ready to go! The star of the meal was the homemade tortilla. We made them two ways, one set with regular flour, the other with chickpea flour. Regular: Ingredients: 3 cups all purpose flour 1½ tsp salt 2 tsp baking powder 1/2 cup lard 1 cup warm – hot water Put everything but the water into a food processor and kneed for a few seconds. Slowly add water and kneed till it forms a ball. Break into small balls, about 1/3 of a cup (50g). You can roll these out, or use a tortilla press, this time I tried something new, I heated up the whole press on the...
Roast Beef Sandwich with a spicy Horseradish Aoli
Roast Beef Sandwich with a spicy Horseradish Aoli. Leftovers from Sunday night’s feast where honored in today’s lunch. Food Lion actually carries a heart bread that is perfect for this, it’s called Rustic Sandwich Buns.” Brush the inside of the buns with a mixture of olive oil, salt and garlic powder. Brown this in a skillet. Remove to a plate. Make an aoli mayo, horseradish and hot sauce and spread on the bottom bun. Add the finely shaved beef and top with cheddar and put on the top bun. Return this to the hot skillet, drizzle a little water into the skillet on each side of the sandwich (it should instantly begin to boil) and cover with a cloche. Turn off the heat and let it steam for a minute. Plate, removing the top bun and adding some...