July 14, 2009
2 Lbs (very ripe) vine ripened tomatoes (preferably from thefarmers market)
1 medium yellow (or one half of a Vidalia onion)
6 fresh basil leaves
2 cloves garlic
1 14 oz. can of artichoke hearts
3 Tbs. extra virgin olive oil (1st cold pressed is the best)
2 tsp. balsamic vinegar
4 oz. fresh mozzarella cheese
salt and freshly ground black pepper to taste
3 Tbs grated parmesan cheese
1 baguette (French bread) loaf from your local bakery
1/4 cup extra virgin olive oil
Dice the tomatoes, onions, mozzarella cheese, and artichoke hearts. Combine in a medium mixing bowl. Mince garlic, chop basil leaves, and add to vegetable mixture. Add olive oil, vinegar, salt and pepper, and parmesan. Stir. Cover bowl, and chill in fridge at least 20 minutes, but it will be best tasting if it marinates over night.
Cut baguette on diagonal about 1/2 inch thick slices. brush each slice with olive oil on both sides of bread, and bake in the oven 350ºF just until it starts to brown lightly.
Top toasted baguette slices with vegetable mixture and enjoy!
If by chance you have left over tomato mixture, refrigerate and eat later with salad, on a sandwich in an omelette, or just by itself! It’s quite fantastic!
November 9, 2008
Macaroni and Cheese from @WilmaDelgado
1 (8 oz) package penne pasta
1 tbsp butter
1 tbsp flour
1 1/2 cups milk
1/2 cup half and half
1/2 cup (4oz) shredded white cheddar cheese
1/4 cup grated Parmesan cheese
1 cup (8 oz) shredded Gruyere cheese, divided*
1 tsp salt
1/4 tsp pepper
Pinch of ground nutmeg
1. Preheat oven to 350. Prepare pasta according to package directions.
2. Meanwhile, melt butter in a medium saucepan over medium heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk and half and half; cook, whisking constantly, 3 to 5 minutes or until thickened. Stir in cheddar cheese, parmesan, 1/2 gruyere cheese, and next 3 ingredients until smooth.
3. Stir together pasta and cheese mixture, and pour into a lightly greased baking dish. Top with remaining 1/2 cup Gruyere cheese.
4. Bake at 350 for 15 minutes or until golden and bubbly. * Swiss cheese may be substituted. Note: To make ahead, proceed with recipe as directed through Step 3. (Do not top with remaining Gruyere cheese)
Cover and chill up to 8 hours. Let stand at room temperature 30 minutes. Bake at 350 for 20 to 25 minutes or until bubbly. Increase oven temperature to 400. Top pasta mixture with remaining Gruyere cheese, and bake 10 minutes or until golden.
November 7, 2008
Lower Fat Jalapeno Cheese Tamales by @Flipsidebabee
3 cups Maseca Corn Masa mix for tamales
3 cups Maseca Corn Masa flour
6 cups chicken broth
1/3 cup of Crisco (softened and mixed with mixer)
2 tsp salt
1 tsp baking powder
2 cans of jalapenos
1 lbs of monterey jack, muenster, or cheddar cheese
1 bag corn husks
6 large jalapenos boiled until tender and strained
1 can of tomatillo sauce
2 tbsp of sour cream or Mexican crema
* Add both types of masa flour, salt, and baking powder into a bowl. Mix well.
* In another bowl have the broth ready.
* In a large bowl add the softened crisco.
* With mixer operating, slowly add 2 cups at a time of broth and dry mixture to the crisco (continuously mixing) until all the dry mixture andbroth are gone. Mix until the consistency of cookie dough. This ensuresthat the crisco gets througout the mixture.
* Take a small piece of the masa and place inside a glass of cold tapwater. Do not ball the masa. If the masa floats, it is ready. If not, add 1 tbsp of softened crisco at a time to the mixture until the masa floats.
* Soak the corn husks in hot water. Once the husks are less stiff separate them. Also, it’s a good idea to use thick and tall ones as ties(tear into strips).
* Using a masa spreader or a dry wal scraper (from hardware store), thinly spread the masa over the wide part of the husks.
* Add the jalapeno and cheese and roll the husk like a burrito but don’t tuck in the ends.
* Fold the pointed part of the husk to seal the bottom and tie closed with the extra strips of corn husks. The top will be left open.
Cooking the Tamale -
* Prepare a steamer and arrange the tamales where the open parts are facing up (standing up vertically). Steam for 60 minutes or until masa is fluffy throughout and cheese is melted.
* Caution: remember to watch the water levels, if the water levels are low, this can scorch your tamales.
* Let the tamales stand for 30 minute before serving. This let’s them set up or else they’ll be soggy.
* Blend the jalapenos and tomatillo sauce until there are not more chunks of jalapenos
* Mix in the cream
* Use as the dip or sauce for the tamales
Notes: Tamales can be frozen raw and can be thawed to cook again.