Showing posts with label water. Show all posts
Showing posts with label water. Show all posts

Sunday, December 20, 2015

Chicken Cacciatore Pronto for a Last Minute Holiday Recipes #SundaySupper

Chicken Cacciatore Pronto for a Last Minute Holiday Recipes #SundaySupper


If I could be candid for a moment. I was going to publish this dish separately until I saw this week's #SundaySupper theme of Last Minute Holiday Meals, hosted by T.R. of Gluten Free Crumbley and Wendy of Wholistic Woman. I think it fits in nicely with the theme because it's a braised dish which is perfect for the weather, but it's chicken so it's not simmering for hours which means it can be prepared quickly.

Inspiration Behind the Dish

I have become very familiar with this dish over the years. If memory serves me correctly, the first time I prepared it was for a dinner party I hosted. At the time, I was still a novice cook that only knew to follow recipe instructions, but kept coming back to it once I realized how well thought out the dish is. It ended up having a profound influence on the direction of my cooking style.

Dish Details

I have adapted it over time but the source recipe can be found on page 166 of Michael Chiarello's Casual Cooking By Michael Chiarello with Janet Fletcher.

Ingredients

1/2 ounce dried porcini mushrooms
1 cup hot water
4 bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
1 teaspoon olive oil
1 tablespoon garlic, minced
2 tablespoons plus 1 tablespoon Italian parsley, chopped
1 cup tomato purée
1 cup chicken stock

Method

1. Finish the mise en place. Place the dried porcini in a small bowl and pour the hot water over them and set aside for 30 minutes so the mushrooms rehydrate. While you're waiting, I recommend puréeing the tomatoes, mincing garlic and chopping parsley. Once the mushrooms are rehydrated lift them out of the water with a slotted spoon and chop, then set aside to reserve. Pass the water in which the mushrooms were soaked through a double layer of paper towels, then set aside and reserve.

2. Sear the chicken. Coat the bottom of a large skillet with a thin layer of olive oil (approximately 1 teaspoon) and place over medium-high heat. Season the chicken on both sides with salt and pepper, then place in the skillet, skin side down, to sear once the olive oil starts to smoke until well browned, approximately eight to ten minutes. Turn and sear on the second side, approximately two minutes, then remove from the skillet and set aside.


3. Layer flavor and simmer. Drain all but one tablespoon of the oil from the skillet and return to the stovetop over medium heat. Add the garlic and stir until it starts to color, then two tablespoons parsley and reserved porcini, stirring until fragrant. Add the tomato purée, chicken stock and reserved mushroom broth, scraping the bottom of the skillet to loosen any fond. Return the chicken to the skillet, skin side up and bring to a simmer, then reduce the heat, cover the skillet and simmer until the chicken is fully cooked through, approximately thirty minutes. Remove the chicken from the skillet, then raise the temperature to high, boiling the sauce to reduce and thicken, approximately five minutes. To serve spoon the sauce on the plate and top with chicken and garnish with the remaining parsley.


Final Thoughts

The word cacciatore is Italian for hunter and is considered a rustic dish out of central Italy that is commonly made with onions, tomatoes mushrooms and bell peppers, as I've previously demonstrated, however I like this version for extracting such incredible flavor from basic ingredients and, as I said above, it cooks quickly. Possibly the only ingredient that might seem exotic is the dried mushrooms, however I have found that they are readily available at most supermarkets. Chef Chiarello notes in his book that thighs are the part of the chicken that is best for braising because they're moister and, therefore, don't dry out as easily as say breast meat, for example. This dish taught me how to layer flavors and opened my mind to the concept of a mirepoix. I also find the utilization of the water used to soak the dried porcini in the braising fluid quite innovative.

I've prepared an entrée here, but don't miss the many other last minute holiday recipes of varying courses prepared for this week's #SundaySupper, which are below.

Beverages
Breakfast
Appetizers
Main Dishes
Side Dishes
Desserts
Quick and Easy Holiday Recipes #SundaySupper by Sunday Supper Movement


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.

Posted by at 9 comments:
Labels: , , , , , , , , , , ,

Sunday, May 31, 2015

Simple Brined Roast Chicken with Herbs and Garlic for a Five Ingredient or Less #SundaySupper

Simple Brined Roast Chicken with Herbs and Garlic for a Five Ingredient or Less #SundaySupper




I have a bit of déjà vu here...You might remember about a year ago I prepared a salad for a #SundaySupper theme of Five Ingredients or Less. Well, the challenge has returned this week (this time hosted by T.R. of Gluten Free Crumbley) and I thought I'd give it a second shot.

Inspiration Behind the Dish

I still maintain that this challenge would be great on Top Chef either as a Quickfire Challenge or a Last Chance Kitchen dish. The rules specify that water, salt, pepper and cooking oil do not count towards the five ingredients. If memory serves me correctly, I relied upon a whole bunch of store-bought ingredients but didn't use any of the "freebee" ingredients. This time around, I've done a complete 180, using all of my freebees in addition to preparing a dish from scratch.

Dish Details

I understand that restaurants, during the process of hiring a head chef, will request each candidate to roast a whole chicken and I couldn't think of a more flavorful way to prepare one given the constraints. Other than a process of roasting a chicken (oven temperature and cooking time) I borrowed from Melissa d'Arabian, this is a Crazy Foodie Stunts original.

Ingredients

1 cup kosher salt plus more for seasoning
1 cup sugar
1 gallon water
1 4-to-5 pound whole chicken
3 to 4 cloves, smashed with the side of a knife
2 to 3 sprigs fresh rosemary
2 to 3 sprigs fresh sage
Freshly ground black pepper
1 to 2 tablespoons extra-virgin olive oil

Method

1. Brine the chicken. Remove the giblets from the cavity of the chicken and place in a container that holds at least 8 quarts (I use a stockpot). In a separate large bowl, combine the water, 1 cup salt and sugar and stir until dissolved. Pour the season water (or brine) over the chicken, and if necessary weigh the chicken down with a bowl or salad size plate to fully submerge the chicken. Cover and refrigerate at least 2 hours to overnight.


2. Roast the chicken. Preheat the oven to 425° Fahrenheit. Remove the chicken from the brine, then discard the brine. Pat the inside and outside of the chicken dry with paper towels, then season the cavity with salt and pepper. Place the herbs and garlic into the cavity, then drizzle about 1 tablespoon (or more, as needed) olive oil over the outside of the bird on both sides and rub it in to coat it evenly. Truss the chicken in the manner described here, then put the bird on a rack in a roasting pan and roast in the oven until the internal temperature in the deepest part of the thigh (but not touching the bone) reaches 175° Fahrenheit, approximately 60 minutes. Remove the roasting pan from the oven and let the chicken rest for 10 to 15 minutes before carving.


Final Thoughts

I prepared this chicken on a Sunday. I dropped it into the brine at about 10am and removed it about 7 hours later once I was finished with #SundaySupper chat. It was actually one of the more flavorful chickens I've roasted, although it wasn't one of the more prettier pictures I've taken of my food. A whole chicken isn't commonly served in a restaurant setting simply due to the portion size but it makes for a great comfort food at home. If you have never brined your chickens in the past, I urge you to take the extra time to do so. You will be greatly rewarded.

Are you hungry but your pantry bare? Then review the other #SundaySupper dishes that have been prepared using minimal ingredients:

Drinks
Appetizers and Snacks
Main Dish
Side Dish
Desserts
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Posted by at 9 comments:
Labels: , , , , , , , , , ,

Sunday, March 16, 2014

Spinach Fettuccine with Bacon Alfredo for an Eat Your Greens #SundaySupper

Spinach Fettuccine with Bacon Alfredo




My birthday falls around Thanksgiving each year so on Black Friday, instead of fighting crowds at the local shopping mall, I went to visit my parents to celebrate and brought my pasta roller with me. It had been a while since my folks ate pasta from scratch so I thought they'd appreciate the novelty of it. I note the event here because it was the first time I'd used the cutter attachment that came with the roller to make fettuccine. I had been advised against using it because it often does not cut all the way through the sheets however I was feeding four adults plus five hungry teenagers that evening and didn't want to cut it by hand. To my surprise, it worked better than I expected.

I hadn't touched my pasta roller since then and I was itching to make some lately. My #WeekdaySupper dish a couple of weeks ago provided the inspiration. In it, I used store-bought spinach fettuccine to save time but when I looked at the ingredients, spinach wasn't listed. I knew I could do better and seized the opportunity when I saw this week's #SundaySupper Movement theme of Eat Your Greens. This also allowed me to revisit my source for flavored pastas. Long time readers might remember I had trouble with it in the past. More on that later.

The Challenge

A balanced dish in flavor and texture. I got some assistance from The Flavor Bible which notes that bacon, cream, garlic and cheese are some of the foods that complement spinach well.

The Source

I took the pasta recipe from pages 102 to 104 of Cook Like A Rock Star by Anne Burrell with Suzanne Lenzer, but adapted it with the addition of spinach using the technique as described in this about.com page. I also substituted some of the ingredients in this alfredo sauce from myrecipes.com.

Ingredients

For the pasta dough:
8 ounces spinach
2 pinches kosher salt, divided
3 3/4 cups all-purpose flour, plus more if needed
4 large eggs
1 large egg yolk
1/4 cup extra-virgin olive oil
2 tablespoons water

For the alfredo:
4 ounces (1 slice=1 ounce) bacon, cut into batons
1 tablespoon all-purpose flour
1 cup heavy cream
2/3 cup grated parmesan
Kosher salt
Freshly ground black pepper.

Method

1. Make the pasta dough: Coarsely chop the spinach, then wash it thoroughly. Heat the spinach in a pan over medium heat with just the water stuck to the leaves from being washed with 1 pinch kosher salt to wilt, approximately 5 minutes.


Remove it from the heat and let it cool. Once the spinach is cool enough to handle, wrap the spinach in several layers of paper towels and squeeze out the excess water. Blend the spinach, then add it to the egg, egg yolk, olive oil and water and combine. Make the pasta dough, as described in step 1 from this previous ravioli dish.



2. Roll the pasta dough as described in step 2 of the ravioli dish above, then cut the pasta sheets into fettuccine. Bring a large pot of well salted water to a boil over high heat and drop the fettuccine into the water. Once it floats to the top, it's done, remove and set aside while you prepare the sauce, about a minute or two. Reserve at least 1 cup of the pasta water.

3. Prepare the alfredo and finish the dish: In a large skillet, render the bacon fat over medium heat until the bacon is crisp, approximately 4 minutes. Remove the bacon to a paper towel-lined plate, then add garlic and flour to the bacon fat, stirring continually for about a minute. Do not allow the flour to brown. Stir in the cream gradually until the mixture thickens slightly, approximately 2 minutes. Slowly add the cheese until melted, then season with salt and pepper if needed. Add the reserved fettuccine and toss to combine. Serve in warmed bowls and garnish with the bacon.

Successful?

As I'm gaining more experience with pasta dough, I'm finding that they are like humans because each one is unique and this one definitely fit this generalization. A reader pointed out after I had described my problems with the herbed pasta that it was too dry which is why I like Chef Burrell's ratios of liquid to flour. In this particular instance, it was almost too wet because I had to additional flour in amounts that are greater than previous experiences as I was rolling the dough and I had difficulty separating the strands of fettuccine once passed through the cutter. From a flavor standpoint, the spinach flavor was much stronger than the store bought version and the bacon provided a nice contrast of texture to the dish.

On a side note, I'm a little confused as to what constitutes an alfredo sauce. I've been told that if you go to Italy, it's just scalded cream, but I found many versions online that used a béchamel as a base, such as this one. I also profiled an alfredo last year that relied upon cheese instead of a roux to thicken the sauce, so I must leave by asking, what's authentic?

Other Sunday Supper Participants

Before I go, please visit the other participating bloggers in this week's #SundaySupper event:

Green Light Appetizers and Sides
Getting Greens Through Salads
Entreés That Will Leave You Green With Envy
Desserts and Beverages That Will Make Others Turn Green

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.





Posted by at 30 comments:
Labels: , , , , , , , , , , , , , ,

Monday, December 9, 2013

Presenting: Ravioli di Ricotta con Burro Bruno e Salvia

Ravioli di Ricotta con Burro Bruno e Salvia


I might have fibbed a little when I published my #WeekdaySupper dish. I noted that the ingredients used to compose it are ones that should be already on hand. Well, I must admit, I had to purchase the ricotta specifically for the dish. When I went to do so, the smallest container I could find was about 2 cups so I had a lot leftover. I didn't want the extra ricotta to go to waste so I used it for ravioli filling.

The Challenge

Practice my photography and plating.

The Source

I used the pasta dough from page 102 to 104 of Cook Like A Rock Star by Anne Burrell with Suzanne Lenzer; the filling from epicurious and the sauce from page 20 of Fabio's Italian Kitchen by Fabio Viviani with Melanie Rehak.

Ingredients

For the filling:
1 pound fresh ricotta, drained if wet
Pinch of freshly grated nutmeg
1 teaspoon freshly grated lemon zest (from about 1/2 a lemon)
1 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1 large egg
Kosher salt and freshly ground black pepper

For the pasta dough:
3 3/4 cups all-purpose flour, plus more for dusting
4 large eggs
1 egg yolk
1/4 cup extra-virgin olive oil
2 tablespoons water
kosher salt

For the sauce:
1 stick unsalted butter
12 to 14 sage leaves, chopped plus more for garnish
Kosher salt and freshly ground black pepper

Method

1. Prepare the filling. Combine the first five ingredients in a large bowl, then season with salt and pepper. Cover and set aside in the refrigerator until the pasta dough has been rolled.

2. Prepare the pasta dough. Use the pasta dough ingredients and steps 1 and 2 of my other ravioli dish.

3. Make the ravioli. If you have a ravioli mold, use it according to the manufacturer's instructions. If you don't, follow step 4 in this dish.

4. Cook the dish. Bring a large pot of well-salted water to a boil over high heat. Combine the butter and sage in a large sauté pan over medium heat. Melt the butter and continue to cook until it turns brown and gives off a nutty aroma. Season with salt and pepper to taste. Drop the ravioli in the boiling water and once they float to the surface, remove with a slotted spoon and add to the butter sauce until combined. Plate the ravioli in warmed bowls, spoon some sauce over and garnish with grated parmesan.

Successful?

I've learned through experience that the key to a good brown butter sauce is to season it well. My daughter is rather picky and she even enjoyed it. One other note I'd like to make is that I have been able to resolve my issues with the ravioli mold that I had earlier in the year. I discovered that the pasta dough I used previously was too dry and needed more wet ingredients.


Posted by at 3 comments:
Labels: , , , , , , , , , , , ,

Friday, September 13, 2013

Presenting: English Toffee Bark

English Toffee Bark


No, I haven't forgotten you.

I regret dedicating this month to desserts, not because I don't want to feature them, but because I didn't plan very well. Don't worry, I recently added to my arsenal of kitchen gadgets and will have more for you next week. After all, this really isn't a composed dessert; just a type of candy.

Like some other dishes I've published here, this appeared on my first website. It accompanied my coffee liqueur gift I publish last Christmas and I even had a small side project a couple of years ago selling some. I'm considering doing so again this year, so I'll only give you the ingredient list of white granulated sugar, unsalted butter, vanilla extract, kosher salt, water, semi-sweet chocolate and almonds.

I was also able to find the picture I took in the autumn of 2010 and wanted to improve it.


Posted by at 3 comments:
Labels: , , , , , , ,

Saturday, May 18, 2013

Sorbetto di Limone and a Winner

Sorbetto di Limone


And we have a winner! Congratulations to Toni of Food.(Just Sayin'). I was going to request a prompt reply, but we've already touched base.

So the rest of you don't feel left out, I have profiled another dish from Chef Viviani's cookbook here. It was originally supposed to be a Mother's Day dessert for my family's gathering but it was a watery mess the morning of, so I had to wait another day before I could publish it.

The Challenge

Homemade food made from scratch.

The Source

Taken from page 231 of Fabio's Italian Kitchen by Fabio Viviani with Melanie Rehak.

Ingredients

2 cups white sugar
2 cups water
3 tablespoons vodka
2 cups lemo juice
Zest from 2 lemons
1 heaping tablespoon mascarpone cheese

Method

1. In a large saucepan, combine the sugar, water and vodka and bring to a boil, then reduce heat to a simmer until the liquid is clear and syrupy, approximately 5 minutes. Remove from heat and cool for 15 minutes.


2. Once cooled, combine the syrup with the lemon juice and lemon zest in a glass or ceramic bowl and freeze for 60 minutes.


After the hour, stir in the mascarpone and adjust for sweetness if necessary. Check check back occasionally: once every hour or two, when awake and/or present, stirring each time and using a fork to scrape down the sides of the bowl when necessary, for 24 hours. The sorbet is done when it's set: thick enough to hold onto a spoon but thin enough to drink out of a glass.


Successful?

I made a double batch, so I believe it's why it took so long to freeze. From a flavor standpoint, it was very light and refreshing, but from an execution standpoint, the zest pieces were a little too coarse.

Posted by at No comments:
Labels: , , , , , , ,

Monday, June 25, 2012

Back to Basics: Chicken Stock

Chicken Stock


This post is unusual in that it's not a finished dish, it's an ingredient.

It occurred to me the other day that one Crazy Foodie Stunts quality I failed to note in my braised chicken recipe I profiled this past April was the use of homemade chicken stock. It wasn't a conscious decision because making my own stock has become so common, I completely forgot about it. The last time I bought chicken stock at the store was better than two years ago yet I use it all the time.

In speaking to other food blogger friends in the past couple of months, I've discovered that many are intimidated by chicken stock, as I've seen it on several "foodie bucket lists" but it's very easy to make. All it takes is time.

Chicken stock is comprised of standard mirepoix ingredients simmered with chicken bones over the course of several hours. It serves as the base for many soups and sauces, so it is very versatile. When they're on sale, I buy whole chickens and cook them and then save the carcass and freeze it. Now that the summer grilling season is upon us, might I suggest a beer can chicken? I like them for backyard barbecues because there's lots of jokes to be had with a can of beer up the chicken's backside or during cooler weather, roasting is always a possibility. Or you can break the chicken down into usable parts before cooking. This is a great way to use parts of the chicken many home cooks would discard.

I used the last of my remaining chicken stock for the risotto I published earlier, so the timing was right to demonstrate it here.

The Challenge

Making an ingredient that is often taken for granted and can easily be bought at any local supermarket at home.

The Source

I use a recipe from allrecipes.com as a starting point but have adapted it over time. Ingredients in italics are either substitutions or additions

Ingredients

2 1/2 pounds chicken bones 1 to 2 leftover chicken carcasses (with giblets, if available)
1/4 cup olive oil
2 red onions, coarsely sliced
1 stalk celery cut into 1-inch lengths
2 carrots, diced 4 baby carrots
8 cups water, or as needed
1 head garlic, halved
1/2 teaspoon dried thyme 2-3 sprigs fresh thyme
1/2 teaspoon dried parsley 1 bunch fresh parsley stems*
1/2 teaspoon dried basil 1-2 fresh basil leaves
4 teaspoons kosher salt**
1 tablespoon cracked black peppercorns
1 bay leaf

Method

1. Preheat the oven to 450 degrees F (220 degrees C). Arrange the chicken bones on a baking sheet. Roast for about 45 minutes in the preheated oven, or until well browned.***

2. Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.


3. Add the roasted chicken bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Reduce heat to low, and simmer uncovered for 2 hours or more. Add more water if needed.


4. Strain out all of the solids from the broth, drain off the fat, and refrigerate overnight. You can also remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavor.

Skimming the coagulated fat from the top after refrigeration

NOTES:

* I picked this up from page 22 of Michael Chiarello's Casual Cooking by Michael Chiarello with Janet Fletcher. Chef Chiarello advises using only the stems, not the leaves because the leaves can leave a green hue to your stock.

** I usually brine my chickens before I cook them, so the salt from the chicken is absorbed by the water. I recommend using very little salt regardless, as this isn't a finished dish and more salt can be added to each dish prepared with the stock.

***I find this step unnecessary if using leftover cooked chickens.

Successful?

Yes and no. I was successful in making my own chicken stock however, I wanted to document the process with a little more detail, but I misplaced my camera for about 18 hours in the middle of simmering the stock.

Ultimately, final judgement on this batch will be made when dishes are prepared using it.

Now I'm off to the supermarket to buy more chickens because I don't have any more carcasses in reserve!

Posted by at 13 comments:
Labels: , , , , , , , , , , ,

Friday, May 4, 2012

Steak Fajitas

Steak Fajitas


This recipe is my contribution to Food Network's Mother's Day Communal Table. This isn't something that you would traditionally think of when preparing Mother's Day dishes, but...(and guys, here's a hint so take note) I think you need to customize your dishes to suit the wants of the ladies in your life. For me, my mother, my sister (who's also a mother) and my wife all enjoy Mexican or Tex-Mex dishes, plus they all like to eat on the healthier side. This dish might also fit into any Cinco de Mayo celebrations, however this dish did not originate in Mexico.

Normally, this fajita recipe would be a little too simple for this website, so I have included a Crazy Foodie twist to it but feel free to replace my experiment making food from scratch with store-bought varieties.

The Challenge

Satisfy the wants of three Moms at the same time.

The Sources

This fajita recipe was taken from issue #68 of Saveur Magazine.

Ingredients

3 small yellow onions, peeled and halved lengthwise
3⁄4 cup plus 1 tablesoon vegetable oil
1 tablespoon worcestershire sauce
1⁄4 teaspoon liquid smoke
1 bay leaf
1 1⁄2 teaspoon freshly ground black pepper
Salt
1 2-pound skirt steak, cut into 3" pieces
1 green bell pepper, stemmed, cored, and thickly sliced
1 red bell pepper, stemmed, cored, and thickly sliced
12 scallions, trimmed
1 tomato, cored and quartered
6" homemade or store-bought Flour Tortillas

Method

1. Finely chop 1 of the onion halves and put into a large deep glass or ceramic dish. Add 3⁄4 cup of the oil, worcestershire sauce, liquid smoke, bay leaf, black pepper, and salt to taste and mix well. Add meat to dish and turn in marinade until well coated. Cover dish with plastic wrap and marinate meat in the refrigerator for at least 8 hours and up to 12 hours.


2. After steak has marinated, heat a charcoal grill until coals are hot. Remove meat from dish, discarding marinade. Grill meat over hot coals, turning once, 4–6 minutes for medium rare. (You may also cook meat in a grill pan on the stove over high heat.) Transfer meat to a cutting board and set aside.


3. Thickly slice the remaining 2 onions lengthwise and set aside. Heat the remaining 1 tbsp. oil in a large skillet over medium-high heat until hot but not smoking. Add onions and bell peppers, season to taste with salt, and cook, stirring often, until vegetables are lightly charred but still crunchy, 3–4 minutes.


4. Meanwhile, thinly slice meat against the grain, add to skillet with vegetables, and stir until heated through, 1–2 minutes. Divide fajitas equally among four heated cast-iron fajitas platters or large heated plates; garnish with scallions and tomato wedges. Serve with warm tortillas, if you like.

As I stated above, feel free to skip this part with store bought tortillas, but quick and easy is not my style. For my own twist on this dish, I decided to make homemade flour tortillas using a Rick Bayless recipe.

Ingredients

3/4 pound (2 3/4 cups) all-purpose flour, plus a little extra for rolling the tortillas
5 tablespoons lard or vegetable shortening, or a mixture of the two
3/4 teaspoon salt
about 3/4 cup very warm tap water

Method

1. Combine the flour and fat in a large mixing bowl, working in the fat with your fingers, until completely incorporated. Dissolve the salt in the water, pour about 2/3 cup of it over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps rather than a homogeneous mass. If all the dry ingredients haven't been dampened, add the rest of the liquid (plus a little more, if necessary). Scoop the dough onto your work surface and knead until smooth. It should be medium-stiff consistency -- definitely not firm, but not quite as soft as most bread dough either.

Dough After Wet Ingredients Were Added
Kneaded Dough

2. Divide the dough into 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest at least 30 minutes (to make the dough less springy, easier to roll).


3. Heat an ungreased griddle or heavy skillet over medium to medium-high heat. On a lightly floured surface, roll out a portion of the dough into an even 7-inch circle: Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.


Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). After 30 to 45 seconds, when there are browned splotches underneath, flip it over. Bake 30 to 45 seconds more, until the other side is browned; don't overbake the tortilla or it will become crisp. Remove and wrap in a cloth napkin placed in a tortilla warmer. Roll and griddle-bake the remaining tortillas in the same manner and stacking them one on top of the other.


Successful?

Yes! In fact, my wife brought leftovers to her office the next day. She shared her lunch with her colleagues who, after tasting the dish, wanted to invite themselves over for dinner.

Be sure to come back on Wednesday, May 9th to view other participants at The Communal Table!

May 9th Update: Food Network has decided to cancel this Communal Table so, unfortunately, there are no other participants to share.

Happy Mother's Day!
Posted by at 13 comments:
Labels: , , , , , , , , , , , , , ,
Subscribe to: Posts (Atom)