Ancho chili powder, plaintain, fresh cilantro, and queso fresco make this burrito feel authentically south of the border. Queso fresco is a slightly salty, crumbly Mexican cheese; look for it in a Hispanic market. Serves 2 Ingredients • 2 tablespoons vegetable oil • 2...
Start your day with this delicious twist on a breakfast sandwich. Make a big batch and freeze them for a quick, busy-morning treat. To reheat, wrap a frozen burrito in a damp paper towel and heat at 50 percent power for 3 minutes. Serves 4 Ingredients • 1 tablespoon...
Makes about 3½ pints • 4 lbs. firm, unblemished peaches • 3¼ cups cider vinegar • 2 cups sugar • 1 stick cinnamon • 1 Tbs. allspice • 1 Tbs. whole cloves • ½ tsp. ginger • zest of 1 lemon, peeled off in thin strips 1. Put the peaches carefully into a large pot of...
Serves 6 • 2 lbs. fresh, ripe strawberries • 2 cups water • ⅓ cup honey • 2 Tbs. lemon juice • 10 to 12 ice cubes 1. Hull and wash the strawberries, and purée them in a blender with the water, in 2 or 3 batches. Strain the purée through a fine sieve and discard the...
Serves 4 to 6 • 2 medium-sized potatoes (about 1 lb.) • ½ onion • 3 Tbs. butter • salt and pepper • 14 fresh corn tortillas • vegetable oil for frying • 1½ cups refried beans • hot sauce • garnish • chopped cabbage and tomatoes 1. Peel the potatoes and cut them into...
Serves 3 to 4 • 3 Tbs. olive oil • 1 large clove garlic, minced • ½ large onion, chopped • 2½ cups small eggplant, cut in ¼-inch dice • 1 tsp. lemon juice • salt to taste • pepper to taste • 5 eggs 1. Heat the olive oil in a large skillet and add the garlic, onions,...
Serves 6 • 1½ lbs. mozzarella cheese • 1⅓ cups fine, dry bread crumbs • 3 to 4 Tbs. finely minced fresh parsley • 2 eggs • salt to taste • pepper to taste • approximately 3 to 4 Tbs. flour • approximately ½ to ⅓ cup olive oil • garnish • slices of melon 1. Cut the...
Serves 6 to 8 • 5 Tbs. butter • ¾ cup flour • 2 cups warm milk • 1 raw egg • 6 hard-boiled eggs, sieved or finely chopped • 5 Tbs. grated Parmesan cheese • 5 Tbs. chopped parsley • 1½ tsp. salt • fresh-ground black pepper to taste • dash of nutmeg • dash of cayenne...
Serves 4 to 6 • 1½ lbs. slender carrots • 3 Tbs. butter • ¾ cup water • 2 Tbs. lemon juice • salt to taste • 1 Tbs. cider vinegar • ⅓ cup brown sugar • dash of nutmeg 1. Scrape and trim the carrots and cut them in 1-inch lengths. Melt 2 tablespoons of the butter in a...
The mushrooms can be fried ahead of time and then reheated for about 10 minutes in a very hot oven, but the crusts will lose just a bit of their crispy pizzazz that way. Serves 6 • 1½ lbs. fresh, firm mushrooms • 1 cup dry bread or cracker crumbs • ⅓ cup minced fresh...
