Note: This diary is posted for noweasels, who's unable to post it right now. the recipes sound delicious, and I hope to enjoy them sometime soon - mediaprof
Nine years ago, I spent a wonderful year in a gorgeous village in San Diego County -- directly east of Del Mar and Solana Beach. This sunny sojourn was made possible by the devastating events of the year that preceded it, which began with the sudden death of my beloved Dad, had been infected by a painful divorce, and ended, a week before Christmas, with the news that my job was being eliminated. The plus was this: I was (finally) divorced and the organization that was eliminating my job (which I loathed) gave me a very generous check as recompense. I sold my house and moved west to be with my family for what turned out to be one of the best years of my life.
Here’s the start of the cooking part. When I arrived out west, I discovered that my sister-in-law, who is one of my best friends and the most incredible mother (other than my own) that I have ever known, had joined a "gourmet club." The members met once a month for fabulous dinners and conversation. My sister-in-law is an incredible conversationalist, but cooking . . . well, not so much. Also, she hates it.
At the first luncheon she invited me to (more than twenty years ago), I arrived at the appointed hour to find her with wet hair, in a bathrobe, making a list which began with "need six eggs." She once made a coffee mousse with coffee grounds. A few years before my move west, she had called me in a panic at midnight because she needed to have cookies for the next day for a cookie exchange at my nieces’ school and her idea of mixing instant lemon pudding with flour had not worked out. My sister-in-law is an incredible athlete -- don’t mess with her on a ski slope or a tennis court. But her joining a "gourmet club" was the equivalent of me joining a "double black diamonds" ski club. And my idea of athletics is late-night blogging at 50 wpm.
So why she signed up for the gourmet club was beyond me, but suddenly her turn was upon us. Well, not so suddenly, actually. She began having a full-throated meltdown about the dinner in mid-February. The dinner itself was scheduled for the first weekend of May.
And this is where the recipes begin.
At the beginning, she considered a classically French dinner. Then we thought of southern (Kentucky Derby), but, in the end, we decided upon Cinco de Mayo. (Note the "we" here, please. Her contribution was buying and/or borrowing about 30 cookbooks, even though I have dozens of them). I thumbed through them (mainly because I LOVE reading cookbooks), but in my head I was already planning. I was thinking simple: margaritas, guacamole, a few fun mains and a nifty dessert. My sister-in-law: not so much.
Before I knew it (this was, by the way, still around the first of April), she was deluging me with super serious Rick Bayless recipes. Mole with 35 ingredients. Complicated stuff.
I am a really good cook. I learned at the feet of a master: my Mom. I can read a recipe and discern whether I think it will work; and I often create my own recipes. But I also know my limitations: the Rick Bayless recipes my sister-in-law chose were really difficult; many involved skills I don‘t possess and ingredients I hadn’t worked with very often. I agreed to try them, but I was skeptical about my ability to recreate his magic. My sister-in-law and I decided to invite close friends and family for a run-through a week before the gourmet club dinner.
And so it began. And around noon on the appointed day, I began cooking.
I was on my feet for eight hours. I went through three dishwasher-loads of dishes and pots and pans and implements. I used every pot, pan, implement, Cuisinart accessory, blender, grinder, and KitchenAide mixer part I had. I did not sit down the entire day. My sister-in-law cut up two avocados, doing so in a way that she knew would make me cringe. (I will admit to being somewhat of a control freak when I’m cooking.) Then she disappeared.
At 8 p.m., after margaritas, the tasters assembled at the dining room table. And by nine the vote was pretty unanimous: most of it was just this side of inedible. I agreed.
We scheduled a second taste-test for the following night. In the interim, I discarded nearly everything and found new recipes. That night, a Sunday, we had 12 happy tasters, and one happy cook. Please note that one dessert taster, who had thirds, labeled the dessert: "a heart attack on a plate, but worth it." And he’s one of those California heath fanatics.
Here are the three that everybody loved and that were among the dishes I eventually cooked for the "gourmet club" (before slinking out the backdoor so as not to be noticed). Each recipe serves 4-6.
Ina Garten’s Guacamole
4 ripe Haas avocados
3 tablespoons fresh lemon juice
8 dashes Tabasco sauce
1/2 cup finely chopped red onion
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 medium tomato, seeded and finely chopped
Halve and pit the avocados, then scoop the flesh into a bowl. Add the lemon juice, Tabasco, onion, garlic and salt and pepper; toss with a wooden spoon.
Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes and toss to combine. Adjust the seasonings as needed.
Baked tortilla chips.
Serves me 4-6.
[The Barefoot Contessa Cookbook] at page 50.
Rag Stew
1/4 cup extra-virgin olive oil
2 pounds whole beef flank steak
Salt
Freshly ground black pepper
4 dried Anaheim chilies, toasted, stemmed, and seeded (see note above)
4 cups good-quality canned beef broth
2 tablespoons dried leaf oregano
1 tablespoon ground cumin
4 fresh green Anaheim chilies, stemmed, deveined, seeded, and cut lengthwise into thin strips
2 fresh green ancho chilies, stemmed, deveined, seeded, and cut lengthwise into thin strips
1 fresh jalapeño chili, stemmed, deveined, seeded, and cut lengthwise into thin strips
4 medium-sized yellow onions, thinly sliced
4 medium-sized garlic cloves, thinly sliced
1 bay leaf
Chopped red onion, for serving
Chopped fresh cilantro leaves, for serving
In a large pot or Dutch oven, heat the oil over medium-high heat. Season the steak all over with salt and pepper. Brown all over, 7 to 10 minutes total.
Meanwhile, in a blender or a food processor, put the dried chilies, half of the broth, and the oregano and cumin; process until the chilies are pureed. Set aside.
When the meat is browned, carefully remove it from the pot to a plate. Carefully pour off the fat. Add the remaining broth to the pot and, over medium-high heat, stir and scrape with a wooden spoon to deglaze the pan deposits.
Toss together the fresh chilies, onions, and garlic, and spread half of the mixture on the pot. Place the steak on top and cover it with the remaining chilies, onions, and garlic. Add the bay leaf and 1 teaspoon of salt. Pour in the pureed red chili mixture.
Bring the liquid to a boil, then reduce the heat and simmer gently, covered, until the meat is very tender, 2 to 2 1/2 hours.
Remove the meat and vegetables from the pot and set them aside at room temperature. Discard the bay leaf.
Raise the heat to high under the pot and bring the liquid to a boil. Continue boiling until it has reduced to the consistency of a thin syrup, about 30 minutes.
When the liquid is almost done reducing, use a pair of table forks to pull the meat apart into shreds and chunks. Return them to the pot with the chilies, onions, and garlic and stir well to combine with the sauce. Adjust the seasonings to taste, if necessary, with salt and pepper.
Spoon the chili into serving bowls and pass red onion and cilantro on the side.
[Read more: http://party-food-recipes.suite101.c...]
(Note: My friend Karen’s recipe, which I actually served at the party, is very similar to this one. Unfortunately, her recipe was downloaded onto my old computer, which died, and she is at Jazz Fest this weekend with my sister-in-law, so I had to use a substitute.)
Kahlua Flan
For the Caramel
1 C. sugar
1/3 C. water
For the Flan
2 C. half-and-half
2 C. milk
7 oz. semisweet chocolate, very finely chopped (Mexican Ibarra if possible)
1 cinnamon stick
2/3 C. sugar
10 large eggs
1 1/2 Tbl. Kahlua
1 tsp. pure vanilla extract
1/2 tsp. almond extract
Making the Flan
Set out 10 small custard cups, and a roasting pan large enough to hold the cups in a water bath.
Make the caramel
To make the caramel, mix the sugar and water in a small saucepan, and bring the mixture to a boil over medium heat.
Continue to cook, without stirring, until the syrup turns a deep amber color, about 8 minutes.
Divide the caramel among the custard cups, and tilt the cups to coat the bottom and sides.
Set the custard cups in the roasting pan.
Preheat the oven to 350 degrees.
Make the flan
Pour the half-and-half and the milk into a large saucepan.
Add the chocolate, cinnamon stick and sugar.
Bring to a low simmer over medium heat, cover and set aside to steep for 20 minutes.
In a large bowl, beat together the eggs, Kahlúa, vanilla and almond extracts.
Slowly beat the hot milk mixture into this.
Strain the flan through a fine-mesh sieve and throw out the cinnamon stick.
Pour the mixture into the caramelized custard cups.
Place the roasting pan with the custard cups onto the center rack of the oven.
Pour in enough hot tap water to reach halfway up the sides of the cups, and loosely cover the pan with foil.
Bake just until the flan is set but still slightly wobbly in the center, usually 20 to 25 minutes.
They will firm more when chilled; do not overbake.
Take the flans out of the water bath, cover them with plastic wrap, and refrigerate at least 2 hours.
To unmold the flans, run the tip of a knife gently around the edge of each custard cup, then put a plate over the mold and flip over.
Serve immediately.
Note: This requires your careful attention from beginning to end.
[Rick Bayless]
I didn’t make the following terrific enchiladas that May weekend, but these are favorites at our house and significantly more healthy than the flan. (They also are a great way to use up leftover roast chicken, which is a key ingredient.)
Martha Stewart’s Spicy Enchiladas with Pumpkin Sauce
1/2 leftover roast chicken; skin removed, meat shredded
6 scallions, thinly sliced
Coarse salt and ground pepper
1 can (15 ounces) pumpkin puree
4 cloves garlic, peeled
1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
1 teaspoon chili powder
8 corn tortillas (6-inch)
1 1/2 cups grated sharp white cheddar cheese (6 ounces)
Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full).
Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
Microwave the tortillas between damp paper towels to soften them. (10 seconds should do it.)
Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
Pour remaining sauce on top; sprinkle with cheese.
Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.
Note: You can assemble this up to eight hours ahead of time. If you do, refrigerate it, covered with plastic wrap, until read to bake and add a few minutes to the baking time.
[Martha Stewart]
Moral: Don’t
[Margaritas.]
Shredded Beef Chili
Serves 4 to 6
Ingredients:
1/4 cup extra-virgin olive oil
2 pounds whole beef flank steak
Salt
Freshly ground black pepper
4 dried Anaheim chilies, toasted, stemmed, and seeded (see note above)
4 cups good-quality canned beef broth
2 tablespoons dried leaf oregano
1 tablespoon ground cumin
4 fresh green Anaheim chilies, stemmed, deveined, seeded, and cut lengthwise into thin strips
2 fresh green ancho chilies, stemmed, deveined, seeded, and cut lengthwise into thin strips
1 fresh jalapeño chili, stemmed, deveined, seeded, and cut lengthwise into thin strips
4 medium-sized yellow onions, thinly sliced
4 medium-sized garlic cloves, thinly sliced
1 bay leaf
Chopped red onion, for serving
Chopped fresh cilantro leaves, for serving
Directions:
In a large pot or Dutch oven, heat the oil over medium-high heat. Season the steak all over with salt and pepper. Brown all over, 7 to 10 minutes total.
Meanwhile, in a blender or a food processor, put the dried chilies, half of the broth, and the oregano and cumin; process until the chilies are pureed. Set aside.
When the meat is browned, carefully remove it from the pot to a plate.
Carefully pour off the fat. Add the remaining broth to the pot and, over medium-high heat, stir and scrape with a wooden spoon to deglaze the pan deposits.
Toss together the fresh chilies, onions, and garlic, and spread half of the mixture on the pot. Place the steak on top and cover it with the remaining chilies, onions, and garlic. Add the bay leaf and 1 teaspoon of salt. Pour in the pureed red chili mixture.
Bring the liquid to a boil, then reduce the heat and simmer gently, covered, until the meat is very tender, 2 to 2 1/2 hours.
Remove the meat and vegetables from the pot and set them aside at room temperature. Discard the bay leaf.
Raise the heat to high under the pot and bring the liquid to a boil. Continue boiling until it has reduced to the consistency of a thin syrup, about 30 minutes.
When the liquid is almost done reducing, use a pair of table forks to pull the meat apart into shreds and chunks. Return them to the pot with the chilies, onions, and garlic and stir well to combine with the sauce. Adjust the seasonings to taste, if necessary, with salt and pepper.
Spoon the chili into serving bowls and pass red onion and cilantro on the side.
Read more: http://party-food-recipes.suite101.c...
Ingredients
4 ripe Haas avocados
3 tablespoons fresh lemon juice
8 dashes Tabasco sauce
1/2 cup finely chopped red onion
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 medium tomato, seeded and finely chopped
Directions
Halve and pit the avocados, then scoop the flesh into a bowl. Add the lemon juice, Tabasco, onion, garlic and salt and pepper; toss with a wooden spoon.
Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes and toss to combine. Adjust the seasonings as needed.
Serve With
Baked tortilla chips or toasted pita triangles.
[The Barefoot Contessa Cookbook] at page 50.
Ingredients
For the Caramel
1 cup sugar
1/3 cup water
For the Custard
2 cups half-and-half (or 1 1/2 cups milk plus 1/2 cup heavy cream)
2 cups milk
7 ounces semisweet chocolate, very finely chopped
1 cinnamon stick
2/3 cup sugar
10 large eggs
1 1/2 tablespoons Kahlua or other coffee liqueur
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
Directions
1 Set out 10 small custard cups, and a roasting pan large enough to hold the cups in a water bath.
2 To make the caramel, mix the sugar and water in a small saucepan, and bring the mixture to a boil over medium heat.
3 Continue to cook, without stirring, until the syrup turns a deep amber color, about 8 minutes.
4 Divide the caramel among the custard cups, and tilt the cups to coat the bottom and sides.
5 Set the custard cups in the roasting pan.
6 To make the custard, pour the half-and-half (or milk and cream mixture) and the milk into a large saucepan.
7 Add the chocolate, cinnamon stick and sugar.
8 Bring to a low simmer over medium heat, cover and set aside to steep for 20 minutes.
9 Preheat the oven to 350 degrees farenheit.
10 In a large bowl, beat together the eggs, Kahlúa, vanilla and almond extracts.
11 Slowly beat the hot milk mixture into this.
12 Strain all the custard through a fine-mesh sieve and throw out the cinnamon stick.
13 Pour the mixture into the caramelized custard cups.
14 Place the roasting pan with the custard cups onto the center rack of the oven.
15 Pour in enough hot tap water to reach halfway up the sides of the cups, and loosely cover the pan with foil.
16 Bake just until the custards are set but still slightly wobbly in the center, usually 20 to 25 minutes.
17 They will firm more when chilled, so do not overbake.
18 Take the custards out of the water bath, cover them with plastic wrap, and refrigerate at least 2 hours.
19 To unmold the flans, run the tip of a knife gently around the edge of each custard cup, then put a plate over the mold and flip over.
20 Serve immediately.
21 Note: If you can get it, Bayless recommends Mexican Ibarra chocolate.