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Broiled
Tomatoes with Smoked Mozzarella
1 to 2 large ripe tomatoes
Salt and freshly ground black pepper to taste
1 tsp (5 ml) balsamic vinegar
8 to 12 - 1/4 inch (5 mm) thick slices of smoked
mozzarella (regular mozzarella may be used)
Cut the
tomatoes into 1/2 inch (1 cm) slices, season with salt and
pepper, and place on a baking sheet. Add a few drops of balsamic
vinegar to each slice, and top with a slice of mozzarella. Place
under the broiler and cook until the cheese is melted. Alternately,
bake in a preheated 350F (180C) oven for 5 to 8 minutes, until the
cheese is melted. Serves 4 to 6.
Chiles
en Nogada (Chiles in Walnut Sauce)
6 poblano chiles or green bell peppers
1 recipe picadillo (see below)
1 cup (250 ml) finely chopped walnuts
1/2 cup (125 ml) finely chopped blanched almonds
8 oz (225 g) cream cheese, softened
1 cup (250 ml) milk
1/4 tsp (1 ml) cinnamon (optional)
The seeds of 1 pomegranate
Hold the chiles on a fork over a flame or electric burner until the
skin blisters. Place them in a paper bag and allow to cool for 15
minutes. Peel the skin off under running water. Cut a slit the
length of the peppers and remove the seeds and ribs. Stuff the
peppers with the picadillo and fasten them closed with toothpicks if
necessary. Arrange the stuffed peppers on a platter.
Combine the nuts, cream cheese, and enough milk to make a sauce about
the thickness of mayonnaise. Stir in the optional cinnamon. Pour the
sauce over the chiles and sprinkle the pomegranate seed over the top.
Serves 6.
Picadillo
2 Tbs (30 ml) olive oil
1 lb (500 g) ground beef
1 onion, finely chopped
1 clove garlic, finely chopped
1 apple, peeled, cored, and finely chopped
2 tomatoes, seeded and chopped
1 to 2 jalapeno peppers (to taste), seeded
and finely chopped
1/4 cup (60 ml) raisins
1/4 cup (60 ml) pimiento stuffed olives, chopped
1/2 tsp (2 ml) dried oregano
1/4 tsp (1 ml) cinnamon
Salt and freshly ground pepper to taste
Heat the oil in a large heavy skillet over moderate heat. Brown the
beef, then add the onions and garlic. Cook uncovered for 10 minutes,
until the onions are tender. Add the remaining ingredients and simmer
uncovered for 20 minutes. |
Duchess
Potatoes
4 cups (1 L) mashed potatoes, heated
1/4 cup (60 ml) melted butter
2 egg yolks, beaten
1 tsp (5 ml) Dijon-style mustard
Salt and white pepper to taste
Combine all the ingredients
in a bowl and stir to thoroughly combine. Make mounds or patties on a greased
baking sheet and decorate with a fork if desired. Alternately, you may pipe the
mixture, using a pastry bag with a fluted tip, into any shapes you desire. Bake
in a preheated 400F (200C) oven until golden brown. Serves 6 to 8.
Fettuccine
Alfredo
1 cup (250 ml) heavy cream
4 Tbs (60 ml) butter
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1 lb (500 g) fettuccine cooked according to package directions
3/4 cup (180 ml) freshly grated Parmesan cheese
Bring the cream and butter
to a boil in a saucepan large enough to hold the cooked fettuccine. Reduce the
flame to low and add the salt, pepper, and nutmeg. Add the cooked fettuccine and
toss in the sauce. Add the Parmesan cheese and toss until the fettuccine are well
coated and the sauce has thickened. Serves 4 to 6.
Fungi
2+1/2 cups (625 ml) water
12 oz (335 g) fresh or frozen okra, cut
into 1/2 inch (1 cm) pieces
1+1/2 cups (375 ml) yellow cornmeal
2 Tbs (30 ml) butter
Salt and freshly ground pepper to taste
Bring the water to a
boil and boil the okra according to the package directions, or until it is barely
tender. Add the cornmeal gradually and stir to remove lumps. When all the lumps
have been eliminated, add the butter, salt, and pepper. Cover and simmer for 5
minutes, stirring occasionally, until the mixture is stiff and smooth. Serves
6 to 8.
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