Tomato sauce is sold in 8 oz cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. There’s no need to prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in my opinion, essential.
Ingredients
Filling
2 tablespoons vegetable oil or corn oil
1 small onion, chopped small (about 2/3 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
table salt
2 15-oz cans black beans, drained and rinsed [I prefer Goya brand]
1 8-oz can plain tomato sauce
1/2 cup low-sodium chicken broth (or veggie broth or water)
1 teaspoon brown sugar
2 teaspoons vinegar (preferably cider vinegar)
Ground black pepper
Hot cooked rice
Shells and Toppings
flour tortillas (or taco shells)
shredded cheddar cheese or Monterey Jack cheese
shredded iceberg
small tomatoes, chopped small
sour cream
avocado, diced medium
red onion, chopped small
minced fresh cilantro leaves
Salsa or hot pepper sauce, such as Tabasco
Instructions
1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add beans, tomato sauce, broth (or water), brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.
Add as much hot cooked rice as you want and stir into the bean mixture until well distributed throughout.
2. Spoon filling into warmed tortilla (or taco shell), add toppings, and enjoy!
Tuesday, July 20, 2010
Wednesday, July 14, 2010
SOUPE AU PISTOU
Recipe adapted from The Magic of Provence: Pleasures of Southern France, by Yvone Lenard
1 tbs olive oil
1 cup diced carrots
1 cup sliced celery
1 leek, thinly sliced
1 onion, diced
1 potato, diced (pick a potato with a thin skin, not a baking potato)
4 garlic cloves, minced
1 15 oz can red kidney beans (or equivalent amount of dried and cooked beans)
1 15 oz can white canelli beans (or equivalent amount of dried and cooked beans)
2 quarts chicken broth (or vegetable broth), more or less as needed
Salt, pepper, to taste
1/2 cup chopped spinach if frozen; 1 cup spinach if fresh
1 cup green beans cut into 1-inch pieces (fresh or frozen, not canned)
1/2 cup small elbow macaroni
1 cup basil pesto, either store-bought or homemade (see note)
Sauté the carrots, celery, leek, onion, and potato in olive oil until soft (10-15 mins). Add garlic and sauté a little more (5 mins). Add the stock and beans and stir well. Bring to a boil and simmer on low heat until vegetables are softened. Add macaroni, 10 minutes before serving and bring to a boil until the pasta is cooked through. Add the spinach, and green beans, stir and let sit 2-3 minutes until the spinach is wilted (if fresh) and the beans are warmed through. Serve hot, dropping a spoonful of pistou (pesto) into each bowl.
Note about pesto: part of what I think makes this soup outstanding is the homemade pesto I make and freeze each summer. If you don’t happen to have homemade pesto at hand, you can use a commercial brand. My advice to you, however, is to run it through a blender or food processor first. Some commercial brands are a bit more rustic, and the larger pieces of basil will float on the surface of the soup. Breaking it down a bit helps the flavor and texture.
1 tbs olive oil
1 cup diced carrots
1 cup sliced celery
1 leek, thinly sliced
1 onion, diced
1 potato, diced (pick a potato with a thin skin, not a baking potato)
4 garlic cloves, minced
1 15 oz can red kidney beans (or equivalent amount of dried and cooked beans)
1 15 oz can white canelli beans (or equivalent amount of dried and cooked beans)
2 quarts chicken broth (or vegetable broth), more or less as needed
Salt, pepper, to taste
1/2 cup chopped spinach if frozen; 1 cup spinach if fresh
1 cup green beans cut into 1-inch pieces (fresh or frozen, not canned)
1/2 cup small elbow macaroni
1 cup basil pesto, either store-bought or homemade (see note)
Sauté the carrots, celery, leek, onion, and potato in olive oil until soft (10-15 mins). Add garlic and sauté a little more (5 mins). Add the stock and beans and stir well. Bring to a boil and simmer on low heat until vegetables are softened. Add macaroni, 10 minutes before serving and bring to a boil until the pasta is cooked through. Add the spinach, and green beans, stir and let sit 2-3 minutes until the spinach is wilted (if fresh) and the beans are warmed through. Serve hot, dropping a spoonful of pistou (pesto) into each bowl.
Note about pesto: part of what I think makes this soup outstanding is the homemade pesto I make and freeze each summer. If you don’t happen to have homemade pesto at hand, you can use a commercial brand. My advice to you, however, is to run it through a blender or food processor first. Some commercial brands are a bit more rustic, and the larger pieces of basil will float on the surface of the soup. Breaking it down a bit helps the flavor and texture.
Wednesday, July 7, 2010
Grilled pizza
From SeriousEats.org
Ingredients
For the dough:
2 cups 2 tablespoons (12 ounces or 340 grams)bread flour (preferably Italian type "OO"), plus more for dusting
1 teaspoon (.2 ounces or 6 grams) instant yeast
1 1/2 teaspoons (.25 ounces or 7.2 grams) salt
1 cup (8 ounces or 237 grams) water
For the pizza:
1 (14.4 ounce) can whole peeled tomatoes, preferably San Marzano, drained
1/2 cup extra virgin olive oil
4 cloves garlic
Kosher salt
6 ounces shredded mozzarella, fontina, or Jack cheese
2 ounces Parmiggiano-Reggiano or Pecorino Romano
1/2 cup finely chopped basil leaves
Procedure
1. Combine flour, yeast, and salt in bowl of stand mixer and whisk until homogenous. Add water and knead with dough hook attachment for ten minutes until ball is smooth and elastic and comes cleanly off sides of bowl (ball will be stuck to bowl at bottom). Cover mixer bowl with plastic wrap and refrigerate over night. Dough should approximately double in size.
2. The next day, use floured hands to dump dough onto lightly floured work surface. Roll into a log and divide into four even pieces with a bench scraper or knife. Form each piece into a ball by gathering the dough towards the bottom. Lightly oil 4 small container (soup bowls work great) and place 1 dough ball in each one. Lightly grease the tops of the dough balls then cover each bowl with plastic wrap. Allow to rise at room temperature until doubled in volume.
3. Meanwhile, place olive oil and garlic in bowl of food processor and process until garlic is finely chopped. Extra garlic oil can be stored in the refrigerator for up to 10 days. Place tomatoes in fine mesh strainer set over sink and squeeze them between your fingers until broken into approximate 1/4-inch chunks. Allow to drain for at least 15 minutes.
4. On a heavily floured surface, roll a dough ball into a disk about 13-inches by 9-inches and 1/4-inch thick using rolling pin. Shake off excess flour and place on a sheet tray lined with parchment paper. Repeat with remaining dough balls, placing a sheet of parchment between each one.
5. Light a large chimney starter 3/4 full with charcoal and wait until fully ignited and coals are mostly covered in gray ash (about 20 minutes). Arrange coals under 1/2 of grill grate and place grate on top. Cover and allow to preheat for 10 minutes.
6. Brush top of dough round with a thin even layer of garlic oil and season with kosher salt. Place gently on hot side of grill, oiled side down. Immediately brush top side with thin layer of oil and season with salt. Cook, checking frequently and moving to encourage even browning until bottom is dark brown and charred in spots and top is bubbly 45 to 90 seconds total. Flip using tongs or large spatula and slide to cool side of grill.
7. Apply 1/4 of both cheese in a thin even layer across surface of pizza then add the tomato sauce in tablespoon-sized dollops across surface of pizza (about 1/2 cup total per pie). Return pizza to hot side of grill and cook until bottom is cooked and charred in spots, 45 to 90 seconds total. Transfer pizza to cutting board with large spatula or metal pizza peel. Sprinkle with basil, and serve immediately. Repeat with remaining four pies.
Ingredients
For the dough:
2 cups 2 tablespoons (12 ounces or 340 grams)bread flour (preferably Italian type "OO"), plus more for dusting
1 teaspoon (.2 ounces or 6 grams) instant yeast
1 1/2 teaspoons (.25 ounces or 7.2 grams) salt
1 cup (8 ounces or 237 grams) water
For the pizza:
1 (14.4 ounce) can whole peeled tomatoes, preferably San Marzano, drained
1/2 cup extra virgin olive oil
4 cloves garlic
Kosher salt
6 ounces shredded mozzarella, fontina, or Jack cheese
2 ounces Parmiggiano-Reggiano or Pecorino Romano
1/2 cup finely chopped basil leaves
Procedure
1. Combine flour, yeast, and salt in bowl of stand mixer and whisk until homogenous. Add water and knead with dough hook attachment for ten minutes until ball is smooth and elastic and comes cleanly off sides of bowl (ball will be stuck to bowl at bottom). Cover mixer bowl with plastic wrap and refrigerate over night. Dough should approximately double in size.
2. The next day, use floured hands to dump dough onto lightly floured work surface. Roll into a log and divide into four even pieces with a bench scraper or knife. Form each piece into a ball by gathering the dough towards the bottom. Lightly oil 4 small container (soup bowls work great) and place 1 dough ball in each one. Lightly grease the tops of the dough balls then cover each bowl with plastic wrap. Allow to rise at room temperature until doubled in volume.
3. Meanwhile, place olive oil and garlic in bowl of food processor and process until garlic is finely chopped. Extra garlic oil can be stored in the refrigerator for up to 10 days. Place tomatoes in fine mesh strainer set over sink and squeeze them between your fingers until broken into approximate 1/4-inch chunks. Allow to drain for at least 15 minutes.
4. On a heavily floured surface, roll a dough ball into a disk about 13-inches by 9-inches and 1/4-inch thick using rolling pin. Shake off excess flour and place on a sheet tray lined with parchment paper. Repeat with remaining dough balls, placing a sheet of parchment between each one.
5. Light a large chimney starter 3/4 full with charcoal and wait until fully ignited and coals are mostly covered in gray ash (about 20 minutes). Arrange coals under 1/2 of grill grate and place grate on top. Cover and allow to preheat for 10 minutes.
6. Brush top of dough round with a thin even layer of garlic oil and season with kosher salt. Place gently on hot side of grill, oiled side down. Immediately brush top side with thin layer of oil and season with salt. Cook, checking frequently and moving to encourage even browning until bottom is dark brown and charred in spots and top is bubbly 45 to 90 seconds total. Flip using tongs or large spatula and slide to cool side of grill.
7. Apply 1/4 of both cheese in a thin even layer across surface of pizza then add the tomato sauce in tablespoon-sized dollops across surface of pizza (about 1/2 cup total per pie). Return pizza to hot side of grill and cook until bottom is cooked and charred in spots, 45 to 90 seconds total. Transfer pizza to cutting board with large spatula or metal pizza peel. Sprinkle with basil, and serve immediately. Repeat with remaining four pies.
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