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Enfrijoladas (corn tortillas with black bean sauce) Salon.com (food section)

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Published in: Salon.com (food section)
Publish Date: June, 2010
Ingredients
15 1/2  ounce   black beans — canned (unseasoned if possible)
1   clove   garlic — crushed
1/8 cup white onion — roughly chopped
1/2 teaspoon    dried epazote — crumbled (Epazote is a Mexican
herb that is almost inseparable from black beans in Oaxacan cooking,
and well worth procuring)
8       or 9 corn tortillas
1/8 cup neutral oil — such as canola
Salt to taste
Instructions
For garnishes: thinly sliced white onion, crumbled or shredded white
Mexican cheese (such as cotija or quesillo), chopped cilantro, avocado
slices (optional)
Heat the beans, garlic, onion, and epazote together in a saucepan over
medium heat until the garlic and onion are soft, about fifteen minutes.
Transfer bean mixture to a blender or food processor, blend until
smooth.
Return bean mixture to saucepan. Cook over medium heat, adding enough
water or broth to form a thick but pourable sauce. (It should have the
consistency of a thickish bean soup, but not be gloppy.) Taste and add
salt if needed. Transfer the sauce to a wide skillet and keep it warm
while you prep the tortillas.
Now it’s time to assemble the enfrijoladas: Heat the oil in a saute pan
over medium-high heat. Fry each tortilla for a couple of seconds on
each side to soften it. As each tortilla becomes soft and pliable,
remove it from the oil, allow all excess oil to drip off, then dip the
tortilla in the bean sauce and fold it in half. The tortilla should be
completely coated in sauce. (In Oaxaca, where the tortillas are
ginormous, they are folded into quarters, like crepes.)
You can either arrange the dipped tortillas decoratively on individual
serving plates (allowing three or four per serving as a main course) or
put them all in a common serving dish. Either way, nap them with any
extra sauce, top with any of the garnishes listed above, and serve
immediately.

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15 1/2 ounce  black beans — canned (unseasoned if possible)

1  clove  garlic — crushed

1/8 cup white onion — roughly chopped

1/2 teaspoon dried epazote — crumbled (Epazote is a Mexican herb that is almost inseparable from black beans in Oaxacan cooking, and well worth procuring)

8 or 9 corn tortillas

1/8 cup neutral oil — such as canola

Salt to taste

For garnishes: thinly sliced white onion, crumbled or shredded white Mexican cheese (such as cotija or quesillo), Feta cheese, chopped cilantro, avocado slices

Heat the beans, garlic, onion, and epazote together in a saucepan over  medium heat until the garlic and onion are soft, about fifteen minutes.

Transfer bean mixture to a blender or food processor, blend until smooth.

Return bean mixture to saucepan. Cook over medium heat, adding enough water or broth to form a thick but pourable sauce. (It should have the consistency of a thickish bean soup, but not be gloppy.) Taste and add salt if needed. Transfer the sauce to a wide skillet and keep it warm while you prep the tortillas.

Now it’s time to assemble the enfrijoladas: Heat the oil in a saute pan over medium-high heat. Fry each tortilla for a couple of seconds on each side to soften it. As each tortilla becomes soft and pliable, remove it from the oil, allow all excess oil to drip off, then dip the tortilla in the bean sauce and fold it in half. The tortilla should be completely coated in sauce. (In Oaxaca, where the tortillas are ginormous, they are folded into quarters, like crepes.) serving plates (allowing three or four per serving as a main course) or put them all in a common serving dish. Either way, nap them with any extra sauce, top with any of the garnishes listed above, and serve immediately.

You can either arrange the dipped tortillas decoratively on individual serving plates (allowing three or four per serving as a main course) or put them all in a common serving dish. Either way, nap them with any extra sauce, top with any of the garnishes listed above, and serve immediately.th any of the garnishes listed above, and serve immediately.

NOTES:  I toasted the tortillas, made the sauce thick like refried beans.  In the future I will add some cumin and oregano to the beans.

Steamed Alaskan King Crab Claws per Alton Brown

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6 Alaskan king crab claws, thawed

2 sprigs dill (optional)

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If necessary in order to fit in microwave, cut claws at joints. Wrap 3 claws at a time in a damp paper towel, along with 1 sprig of dill, and then wrap in plastic wrap. Place wrapped claws in microwave 1 package at a time and cook on high for 2 minutes. I place one crab cluster in each package).  Remove and unwrap carefully. Serve immediately.

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Shad Roe, Slowly Roasted in Butter

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adapted from Jasper White’s Cooking from New England
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preheat oven to 350 degrees.

1 pair shad roe lobes, about 6 oz
salt and freshly ground black pepper
wash shad roe and gently pat dry. season with salt and pepper.
6-8 tablespoons unsalted butter
lemon juice
capers
Worcestershire sauce

place a 6-inch sautee pan on medium low heat and melt 6 tablespoons of the butter.Slip the shad roe into the pan, making sure that the melted butter is covering the lobes if not,add a bit more. Place the pan into the preheated oven. Turn over half way through cooking time.  Check the thickest part of the roe after 12 minutes for firmness. If still soft, cook a bit longer. Remove to a warm plate.  Make a quick sauce by adding shopped parsley, lemon juice, a bit of Worcestershire sauce and capers to the butter left in the pan.  Heat and then pour over the shad roe.

Shad roe two ways checkout the second recipe and informative website!!

Dublin Coddle with Vegan Sausages

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4 Irish Fauxsages (see below) or about 12 ounces of other vegan sausage, sliced 1/2-inch thick
1 1/2 pounds baking potatoes (about 4 medium), cut into 1/2-inch slices
1 large onion, sliced
several baby carrots cut in half
1/2 savory cabbage sliced thinly
2 tablespoons parsley, minced
salt and pepper, to taste
1 1/2 cups vegetable broth or prepared bouillon
1/4 teaspoon liquid smoke flavoring
3/4 cup guinness

Brown the “sausages” in a non-stick skillet. In a large Dutch oven with a heavy lid, layer the ingredients in this order:
Half of the potatoes
Salt and pepper
Half of the onions
several baby carrots cut in half
1/2 savory cabbage sliced thinly
Half of the parsley
All of the Fauxsages
Remaining Potatoes
Salt and pepper
Remaining Onions
remaining carrots
remaining savory cabbag
Remaining Parsley

Mix the Liquid Smoke into the broth and pour it over all. Bring to a boil and then reduce heat to the lowest setting and cover tightly. Cook for about an hour, or until potatoes are very tender. Add the beer if you’re using it, and simmer for about 15 minutes more. Ladle into bowls and serve with Irish Soda Bread.
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Note: This could easily be cooked in a slow cooker; for best results, double the recipe for large crockpots and cook on low for 6-8 hours.

Irish Fauxsages (Vegan Irish Sausages)

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Vegan Irish Sausage

1 vegan bouillon cube (enough to flavor 2 cups water, see below)
1 slice whole wheat bread
1 cup vital wheat gluten (about 4.5 ounces or 127 grams)
2 tablespoons nutritional yeast
1/2 tablespoon onion powder
1/4 teaspoon black pepper
1 teaspoon marjoram
1/2 teaspoon thyme
1/2 teaspoon ground sage
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon flax seeds, ground
1/2 tsp smoked paprika

1 cup cool water
3 cloves garlic, minced
1 tablespoon cashew butter (I used tahini)
1 tablespoon soy sauce (I used Braggs)

Dissolve the “beef” bouillon cube in 2 tablespoons of hot water and set aside to cool. Toast the piece of bread until medium-brown, and then put it into the food processor and pulse until it’s in fine crumbs.

Put the bread crumbs into a large bowl and add the remaining dry ingredients, wheat gluten through flax seeds, stirring well to distribute the seasonings evenly. Mix the bouillon mixture with the cool water in a large measuring cup or bowl and add the garlic, cashew butter, and soy sauce. Whisk or blend with a hand blender until ingredients are well-distributed.

Pour the wet ingredients into the dry, and stir to mix just until evenly moistened. Add a little more water if it seems too dry.

Place a piece of aluminum foil on the counter, and scoop 1/2 cup of gluten mixture onto it. Shape into a rough tube, fold the bottom edge of the foil over the gluten, and roll up. Roll the tube back and forth, pressing lightly with your hands, to give it an even shape, and then twist the ends closed. Repeat with the remaining gluten to form 5 sausages.

Place all the sausages in the top of a steamer, cover, and steam for 35 minutes. Remove them from the heat and let cool until easy to handle. Fauxsages can then be used in recipes or eaten as-is. (I always eat one right away–just to check the quality, of course!)

Quiche With Bisquick – Wendy from Foodwine

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zucchini, yellow squash, red pepper, garlic some small tomatoes and 3-4 kinds of cheese quiche

above pictured quiche, baked

2 cup sliced vegetables cooked tender crisp
1 cup shredded cheese – mixture of swiss and cheddar
1 cup cottage cheese
3 eggs
1 cup milk – sometimes needs more.
1/2 cup biscuit mix
salt and pepper to taste

I use a variety of vegetables  broccoli, mushrooms, carrots, beans etc. depends on what is around and what the season. Place vegetables in greased 10″ pie plate (maybe too small). Next  time use 1 quart casserole dish.  Sprinkle with grated cheese.

Mix cottage cheese, eggs, milk, seasonings and biscuit mix in food processor or blend somehow and pour over vegetables. Bake @ 350 for 40-60  mins or until golden. These freeze very well and the recipe is easy to increase.

Wendy’s notes: I’ve adapted this – I always put pepper and onions in plus the 2 cups vegetables. I also make it with ham and bacon -I still use peppers and onions but not the other vegetables. I make it in large size and also in single serving size though the pie plate size is quite decent – not the puny ones.

asparagus quiche

These freeze very well and the recipe is easy to increase.

Notes are Wendy’s.

You can find more Betty Crocker impossible pie recipes here

Lynne’s Winter Tomato Soup – Food & Wine list

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2 medium onions; or large
1/3 cup parlsley leaves; tightly-packed
extra-virgin olive oil
1 can (14 oz) chickpeas; rinsed and drained
3 large cloves garlic; minced
½ cup basil leaves; tightly-packed
½ -1 tsp thyme; dried
½ tsp allspice
½ tsp cumin; ground
½ -1 tsp corriander; ground
1 pinch red pepper flakes
½ cup dry white wine
2 can (28 oz) whole tomatoes
6-8 cups stock; vegetable

1. Mince together the onions and parsley. Lightly film the bottom of a 6 to 8-quart pot with olive oil. Set over medium high heat, stir in the onion mixture, chickpeas, some salt and pepper, and saute until the onions are golden.

2. Blend in the garlic, herbs and spices. Stir for about a minute, or until fragrant. Add the wine and cook down to almost nothing. Cook in the tomatoes at a simmer for about 10 minutes, or until thick.

3. Add broth, bring to a gentle simmer, partially cover and cook 20 to 30 minutes. Soup should be thick, but not a stew. Season to taste and serve hot.

Serves 4 to 6 with leftovers

An old southern recipe inspired this meal-in-a-bowl that invites improvisation. Change the seasonings or finish it off with dollops of yogurt or shredded cheese.

Cook to Cook: Use good quality canned whole tomatoes packed in juice, not puree (one exception is Red Pack brand’s, which are excellent). Reliable brands are Muir Glen, Hunt’s and Contadina.

Lentil Loaf with Mushroom Gravy

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1 onion, diced
2 Tbsp water
2 cups cooked lentils, drained
1/2 cup walnuts, ground
1 cup rolled oats (ground, if desired)
1 cup barley, cooked
1/2 cup pureed tomatoes
1 tablespoon apple cider vinegar (optional)
1/2 tsp each garlic powder, thyme, rosemary, basil and sage
2 Tbsp Braggs or soy sauce

Braise onion in water for about 5 minutes or until onion is tender. Combine all ingredients, including cooked onions in a large bowl. Turn into an oiled loaf pan.

Cover with tin foil and bake at 350 degrees for 45 minutes. Uncover and bake for another 15 minutes. Serve hot with mushroom gravy.

Mushroom Gravy

1 cup chopped mushrooms
1/4 cup onions, diced
1 tsp olive or canola oil
1 1/2 cups water
1/4 cup cornstarch (dissolved in 1/2 cup water)
2 Tbsp miso
3 Tbsp Braggs or soy sauce
1 clove garlic
1/2 tsp each sage and thyme
Pepper to taste

Sauté mushrooms and onions in oil for about 5 minutes. Combine cornstarch with ½ cup of water. Add all ingredients to mushroom, onion mixture. Stir constantly until gravy thickens. Serve hot over lentil loaf.

Chana Masala

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Adapted from a Madhur Jaffrey recipe.

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The recipe calls for a tablespoon of amchoor powder, which I did not have. I looked it up and learned that it was dried unripe mango powder, a clearly a sour flavor, so I upped the lemon juice i used instead.

1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper (I used a quarter of this because my cayenne is extremely hot)
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground
1 tablespoon amchoor powder (see note)
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced) (see note; I used a whole lemon to swap for the amchoor powder)
Added +/- 1/2 lb. spinach—yum yum

Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.

Eat up or put a lid on it and reheat it when needed. Curries such as this reheat very well, later or or in the days that follow, should it last that long.

Crab Imperial – Helen Krafsur – 6 servings

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1 pound lump crabmeat, bits of shell and cartilage removed
2 slices firm-textured white bread
2 tablespoons unsalted butter, melted
2 tablespoons curly parsley leaves, rinsed and wrung dry in paper toweling
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch ground hot red pepper (cayenne)
2/3 cup mayonnaise (use light, if you like)
1 tsp. lemon zest or to taste
1 tbsp lemon juice
1 tsp Dijon mustard
1/4 tsp. old bay
several dashes Crystal hot sauce
1/2 teaspoon dry mustard, * about a 1/4 cup of less of chopped red pepper, celery and shallot (not a lot, and added to the mini processor at the same time as the mustard).

1. Preheat the oven to 400°F. Lightly coat 6 large scallop shells with nonstick cooking spray or, if you prefer, lightly coat a 6-cup au gratin pan or shallow casserole; set aside. Place the crab in a medium-size mixing bowl and set aside also. I used an au gratin pan, much easier.

2. Tear the bread into small chunks, letting them drop into a mini food processor fitted with the metal chopping blade. Using 3 to 4 brisk pulses, reduce to moderately coarse crumbs. Drizzle the melted butter over all and pulse 2 to 3 times to incorporate. The crumbs should now be moderately fine. Tip onto a piece of wax paper and reserve.

3. Add the parsley, salt, black pepper, and cayenne to the processor (no need to wash the bowl or blade), and pulse briskly 3 to 5 times until the parsley is coarsely chopped.

4. Add the mayonnaise, lemon juice, lemon zest, crystal old bay, and both mustards and churn until smooth, about 5 seconds. Scoop on top of the crab and toss lightly to mix.

5. Mound the crab mixture in the scallop shells or spread evenly in the au gratin dish, and scatter the buttered crumbs on top.

6. Bake uncovered on the middle oven rack until bubbling and touched with brown, 12 to 15 minutes.

7. Serve at once, accompanying with a tartly dressed salad of greens. Roasted asparagus spears also make a delicious accompaniment.

You can spice it up or not as you like, but it is so much easier than doing crab cakes for more than two.