Disappearing Crunch Bars

Ingredients:

1 pkg (sleeve) saltine crackers
1/2 lb unsalted butter
1 cup light brown sugar
12 oz package semi-sweet chocolate chips
optional: 1 cup toasted nuts, chopped (preferably pecans)


1.  Preheat oven to 400 deg F
2.  Line a 1/2 sheet (jelly roll pan) with non-stick aluminum foil.  Place crackers on foil in a single layer.
3.  In a saucepan, bring the brown sugar and butter to a boil; boil for 3 minutes, then pour the mixture over the saltines.
4.  Bake for 7 minutes, then remove from the oven and sprinkle the chocolate chips evenly over the pan.  Shut the oven off and place the pan in the oven for 30 seconds.
5. With an icing spatula, smooth the chocolate chips over the pan, then sprinkle with the nuts (and any other toppings).  Place the pan in the freezer for a minimum of one hour.
6.  Invert onto cutting board, remove the aluminum foil and break the mass into small pieces.

From the Cambridge Culinary Institute,  Basic Baking Class

SPANISH TORTILLA WITH ROASTED RED PEPPERS AND PEAS

Published July 1, 2009.   From Cook's Illustrated.

Serves 4 as light entrée; 6 as an appetizer.  

WHY THIS RECIPE WORKS:

We wanted an intensely rich, velvety, melt-in-your-mouth egg-and-potato omelet recipe that didn’t require using a quart of oil. We were able to cut the oil to a mere 6 tablespoons by substituting less starchy Yukon Gold potatoes for russets, which tended to fall apart when flipped in the pan. To flip the omelet easily, we slid it out of the pan and onto a plate, placed another plate on top of the omelet before inverting it, and then slid the flipped omelet back into the pan.

Spanish tortillas are often served warm or at room temperature with olives, pickles, and Garlic Mayonnaise (see related recipe) as an appetizer. They may also be served with a salad as a light entrée. For the most traditional tortilla, omit the roasted red peppers and peas. We recommend using our winning brand of extra-virgin olive oil, Columela.

INGREDIENTS

• 6tablespoons plus 1 teaspoon extra virgin olive oil
• 1 1/2pounds Yukon Gold potatoes (3 to 4 medium), peeled, quartered lengthwise, and cut crosswise into 1/8-inch-thick slices
• 1small onion , halved and sliced thin
• 1teaspoon table salt
• 1/4teaspoon ground black pepper
• 8large eggs
• 1/2cup jarred roasted red peppers , rinsed, dried, and cut into 1/2-inch pieces
• 1/2cup frozen peas , thawed
• Garlic Mayonnaise (see note) (optional)

INSTRUCTIONS

1. 1. Toss 4 tablespoons oil, potatoes, onion, ½ teaspoon salt, and pepper in large bowl until potato slices are thoroughly separated and coated in oil. Heat 2 tablespoons oil in 10-inch nonstick skillet over medium-high heat until shimmering. Reduce heat to medium-low, add potato mixture to skillet, and set bowl aside without washing. Cover and cook, stirring with rubber spatula every 5 minutes, until potatoes offer no resistance when poked with tip of paring knife, 22 to 28 minutes (it’s OK if some potato slices break into smaller pieces).
2. 2. Meanwhile, whisk eggs and remaining ½ teaspoon salt in reserved bowl until just combined. Using rubber spatula, fold hot potato mixture, red peppers, and peas into eggs until combined, making sure to scrape all potato mixture out of skillet. Return skillet to medium-high heat, add remaining teaspoon oil, and heat until just beginning to smoke. Add egg-potato mixture and cook, shaking pan and folding mixture constantly for 15 seconds. Smooth top of mixture with rubber spatula. Reduce heat to medium, cover, and cook, gently shaking pan every 30 seconds until bottom is golden brown and top is lightly set, about 2 minutes.
3. 3. Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides around freely in pan. Following photos below, slide tortilla onto large plate. Invert tortilla onto second large plate and slide it browned-side up back into skillet. Tuck edges of tortilla into skillet with rubber spatula. Return pan to medium heat and continue to cook, gently shaking pan every 30 seconds, until second side is golden brown, about 2 minutes longer. Slide tortilla onto cutting board or serving plate and allow to cool at least 15 minutes. Cut tortilla into cubes or wedges and serve with Garlic Mayonnaise, if desired.

STEP-BY-STEP

How to Flip a Spanish Tortilla

1. SLIDE After browning first side, loosen tortilla with rubber spatula and slide onto large plate.

2. FLIP Place second plate face-down over tortilla; invert browned-site up on second plate.

3. SLIDE Slide tortilla back into pan, browned side-up, and tuck edges into pan with rubber spatula.

Low-Fat Chocolate Pudding

From Cook's Country  --  February/March 2005

Why this recipe works:

We wanted our Low-Fat Chocolate Pudding recipe to feature rich chocolate flavor and a thick, creamy texture—and many fewer calories than traditional recipes. We found that a blend of bittersweet chocolate and cocoa powder reduced the fat level and maximized our pudding’s flavor, while cooking the chocolate from the start—rather than stirring it in at the end—intensified the chocolate’s flavors. We also found that whole milk thickened with cornstarch came close to approximating the heavy cream used in most chocolate pudding recipes.

Traditional homemade chocolate pudding has 581 calories, 34 grams of fat, and 202 milligrams of cholesterol per serving. Our Low-Fat Chocolate Pudding has 286 calories, 13 grams of fat, and 21 milligrams of cholesterol per serving.

Serves 4
To reduce fat and calories further, substitute 2 percent milk for the whole milk; the pudding will have a slightly looser consistency. Don't use 1 percent or skim milk; in our opinion, the pudding won't be worth eating. Once the pudding comes to a boil, make sure to simmer it for a full 2 minutes to cook out the flavor of the cornstarch. To learn more about cocoa powder, see related tasting.

Ingredients

2 ounces bittersweet chocolate, chopped
2 tablespoons cocoa, preferably Dutched
2 1/2 tablespoons cornstarch
1/2 cup sugar
1/8 teaspoon table salt
2 1/2 cups whole milk
2 teaspoons vanilla extract

Instructions

1. Melt chocolate over double boiler or in microwave. Cool slightly.
2. Whisk together cocoa powder, cornstarch, sugar, and salt in heavy-bottomed medium saucepan. Add milk all at once and whisk to incorporate. Whisk in melted chocolate.
3. Bring mixture to boil over medium heat, whisking until smooth. Once boiling, reduce heat to low and cook, stirring constantly with heatproof rubber spatula or wooden spoon and making sure to scrape edges of pan, for 2 minutes. (Mixture will become thick and glossy.)
4. Remove pan from heat and stir in vanilla. Pour pudding through fine-mesh strainer and into heatproof bowl, pushing gently with spatula or spoon and leaving any solids in strainer. Place plastic wrap directly on surface of pudding to prevent skin from forming. Refrigerate for 4 hours or until completely chilled. (Pudding will keep for up to 2 days.) Gently stir pudding before transferring to individual bowls and serving.

15-minute Creamy Tomato Soup (Vegan)

Serves makes 2 1/2 quarts, serving 4 to 6, active time 15 minutes, total time 15 minutes

Ingredients

1/2 cup extra-virgin olive oil, divided

2 cloves garlic, grated on a microplane grater

1 small onion, finely sliced (about 1 cup)

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

2 slices white bread, crusts removed, torn into rough 1/2-inch pieces

2 (28-ounce) cans whole peeled tomatoes packed in juice

Kosher salt and freshly ground black pepper

Minced chives, basil, or parsley as garnish

Toasted bread or grilled cheese for serving

Procedures

Heat 2 tablespoons olive oil in a large saucepan over medium high heat until shimmering. Add garlic, onions, oregano, and red pepper flakes. Cook, stirring frequently until onions are softened but not browned, about 4 minutes. Add bread and tomatoes. Roughly mash tomatoes with a whisk or a potato masher. Add 2 cups water. Bring to a boil over high heat, then reduce to a simmer. Cook for 5 minutes.

Transfer half of soup to the jar of a blender. Blend soup, starting at low speed and gradually increasing to high (be careful starting up, it can shoot out the top of the blender—open the vent and hold a kitchen towel over the lid to prevent blowout). With blender running on high, gradually trickle in half of remaining olive oil. Season soup to taste with salt and pepper. Transfer to a large bowl and repeat with remaining half of soup and olive oil. Ladle into individual serving bowls, top with minced herbs, drizzle with more olive oil, and serve with toast or grilled cheese.

Printed from http://www.seriouseats.com/recipes/2012/02/15-minute-creamy-tomato-soup-vegan-recipe.html

Posted by J. Kenji López-Alt, February 10, 2012

Notes:

any bread would work, though some would be harder to break down than others. I actually made a batch with some rustic italian sourdough-ish bread and it was great.

An immersion blender would work, but don't expect the same level of creaminess (It'll still taste great). Just start the blender, and slowly drizzle the olive oil into the region of the vortex.

Creamy New York Deli Coleslaw

Serves 8 to 10

Toast the caraway seeds in a dry skillet over medium heat, stirring frequently, until fragrant, about 3 minutes.

It is important to salt the shredded cabbage to remove excess water before dressing it. Allowing the salted cabbage to sit for at least one hour drained off most of the liquid.

After step 1, the salted, rinsed, and dried cabbage mixture can be refrigerated in a zipper-lock bag for 24 hours.

INGREDIENTS

·       1 medium head green cabbage, quartered, cored, and shredded (12-14 cups)

·       2 carrots peeled and shredded on box grater

·       1 small onion, shredded on box grater

·       1 ½ teaspoons salt

·       ¾  cup mayonnaise 

·       2 tablespoons white vinegar

·       1 teaspoon Dijon mustard

·       1 teaspoon sugar

·       ¼ teaspoon pepper

·       1 teaspoon caraway seeds, toasted (see note above)

INSTRUCTIONS

·       1. SALT CABBAGE Toss cabbage, carrot, onion, and salt in colander set over bowl. Let stand until wilted, about 1 hour. Rinse cabbage mixture under cold water, drain, and dry well with paper towels.

·        

·       2. DRESS SLAW Whisk mayonnaise, vinegar, sugar, pepper, mustard, and caraway seeds in large bowl. Stir in cabbage mixture and refrigerate until chilled, at least 30 minutes. Season with salt and pepper to taste and serve. (Coleslaw can be refrigerated in airtight container for 2 days.)

BEST WAY TO SHRED CABBAGE

1. Cut the cabbage into quarters, then trim away and discard the solid core.
2. Separate the cabbage into small stacks of leaves that flatten when pressed.        
3. Cut each stack of cabbage leaves into 1/4-inch strips.

Taco Salad

Cooks Country
December/January 2006

Why this recipe works:

Many fast-food restaurants have their own version, but we wanted a recipe for wholesome taco salad using quality ingredients. To prevent a greasy salad, we used very lean ground beef. For simplicity’s sake, we skipped the tortilla “bowl" and simply added tortilla chips. We also found there’s no need to be too thorough when picking and chopping cilantro for the Taco Salad, since the stems have as much flavor as the leaves.
Serves 4 to 6

For a spicier taco salad, add a pinch of cayenne to the meat mixture. If you like, top this salad with diced avocados, shredded pepper Jack or cheddar cheese, minced red onion, or sour cream.

Ingredients

2 tablespoons lime juice
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/3 cup olive oil plus 1 additional teaspoon
Salt and pepper
1 pound 90% lean ground beef or ground turkey
1 tablespoon chili powder
1 tablespoon tomato paste
1/2 cup water
2 hearts romaine lettuce, shredded
2 tomatoes, cored, seeded, and chopped
4 cups corn tortilla chips, broken into 1-inch pieces
1/4 cup roughly chopped fresh cilantro

Instructions
1. Combine lime juice, 1 teaspoon minced garlic, 1/2 teaspoon cumin, 1/3 cup olive oil, and salt and pepper to taste in small bowl.

2. Heat remaining teaspoon oil in large skillet over medium heat until shimmering. Add beef and cook, breaking up clumps with wooden spoon, until lightly browned, about 5 minutes. Add remaining garlic, remaining 1 teaspoon cumin, and chili powder and cook until fragrant, about 30 seconds. Stir in tomato paste and water and simmer until thickened, about 3 minutes. Remove from heat, season with salt and pepper, and cover to keep warm.

3. Toss lettuce, tomatoes, and chips with lime juice dressing in large bowl. Divide salad among individual plates and top each portion with some meat mixture. Sprinkle with cilantro and any additional toppings (see suggestions above). Serve.

QUICK TOMATO SAUCE

 

Makes 3 cups, enough for 1 pound of pasta.   Published May 1, 2009.   From Cook's Illustrated.

WHY THIS RECIPE WORKS:

To cook this brightly flavored, complex tomato sauce recipe in the time it takes to boil pasta, we chose minimally processed crushed tomatoes, which have a fresh taste but are already pureed. A few ingredients added essential flavor compounds to our tomato sauce recipe. Minced onion sautéed in butter (rather than olive oil) greatly enhanced the flavor of the tomatoes. Adding sugar, garlic, and oregano to the cooked onions further boosted our sauce’s flavor, as did adding chopped basil and olive oil just before serving.

This full-flavored tomato sauce takes only 15 minutes to prepare. High-quality canned tomatoes will make a big difference in this sauce. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater.

INGREDIENTS

• 2tablespoons unsalted butter (or olive oil for vegan)
• 1/4cup grated onion , from 1 medium onion (see note)
• 1/4teaspoon dried oregano
• Table salt
• 2medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
• 1(28-ounce) can crushed tomatoes (see note)
• 1/4teaspoon sugar
• 2tablespoons coarsely chopped fresh basil leaves
• 1tablespoon extra virgin olive oil
• Ground black pepper

INSTRUCTIONS

1. Heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and ½ teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Lower heat to medium-low and simmer until thickened slightly, about 10 minutes. Off heat, stir in basil and oil; season with salt and pepper. Serve.

Caesar Salad

Serves 4 to 6. Published January 1, 2011.
From Cook's Illustrated.


Why this recipe works:  A combination of extra-virgin olive oil and canola oil gave our Caesar Salad dressing a neutral base. We used a rasp-style grater to turn garlic into pulp, then steeped it in lemon juice. To get all of our recipe’s ingredients to emulsify, we beat the yolks, anchovies, and Worcestershire sauce into the lemon juice and garlic, then slowly whisked in the oil and half of the cheese. For our Caesar salad’s croutons, we used ciabatta. Sprinkling the bread cubes with a little water and salt preserved their moistness and ensured they were perfectly tender at the center and browned around the edges after we toasted them.

If you can't find ciabatta, a similar crusty, rustic loaf of bread can be substituted. A quarter cup of Egg Beaters may be substituted for the egg yolks. Since anchovy fillets vary in size, more than 6 fillets may be necessary to yield 1 tablespoon of minced anchovies. The easiest way to turn garlic cloves into a paste is to grate them on a rasp-style grater.



Ingredients

Croutons
5 tablespoons extra virgin olive oil
1/2 teaspoon garlic paste from 1 medium clove (see note)
1/2 - 3/4 loaf ciabatta, cut into 3/4-inch cubes (about 5 cups) (see note)
1/4 cup water
1/4 teaspoon table salt
2 tablespoons finely grated Parmesan cheese

Salad
3/4 teaspoon garlic paste from 1 large clove (see note)
2 - 3 tablespoons juice from 1 to 2 lemons
1/2 teaspoon Worcestershire sauce
6 anchovy fillets, patted dry with paper towels, minced fine, and mashed to paste with fork (1 tablespoon) (see note)
2 large egg yolks (see note)
5 tablespoons canola oil
5 teaspoons extra virgin olive oil
1 1/2 ounces finely grated Parmesan cheese (about 3/4 cup)
Ground black pepper
2 - 3 romaine hearts, cut crosswise into 3/4-inch-thick slices, rinsed, and dried very well (8 to 9 lightly pressed cups)

Instructions

1. FOR THE CROUTONS: Combine 1 tablespoon oil and garlic paste in small bowl; set aside. Place bread cubes in large bowl. Sprinkle with water and salt. Toss, squeezing gently so bread absorbs water. Place remaining 4 tablespoons oil and soaked bread cubes in 12-inch nonstick skillet. Cook over medium-high heat, stirring frequently, until browned and crisp, 7 to 10 minutes.

2. Remove skillet from heat, push croutons to sides of skillet to clear center, add garlic/oil mixture to clearing and cook with residual heat of pan, 10 seconds. Sprinkle with Parmesan; toss until garlic and Parmesan are evenly distributed. Transfer croutons to bowl; set aside.

3. FOR THE SALAD: Whisk garlic paste and 2 tablespoons lemon juice together in large bowl. Let stand 10 minutes.

4. Whisk Worcestershire sauce, anchovies, and egg yolks into garlic/lemon juice mixture. While whisking constantly, drizzle canola oil and extra virgin olive oil into bowl in slow, steady stream until fully emulsified. Add 1/2 cup Parmesan and pepper to taste; whisk until incorporated.

5. Add romaine to dressing and toss to coat. Add croutons and mix gently until evenly distributed. Taste and season with up to additional 1 tablespoon lemon juice. Serve immediately, passing remaining 1/4 cup Parmesan separately.

No-Knead Pizza Dough

This dough is chewy, bubbly, and better than what you'll get at most pizza places. It bakes wonderfully in a home oven, on a pizza stone or a baking sheet. And thanks to the brilliant no-knead method of Jim Lahey—owner of New York's Sullivan Street Bakery and pizza spot Co.—it's easy to prepare, deriving its character from overnight fermentation, not laborious kneading. Just remember to start at least 1 day ahead.


Makes six 10"–12" pizzas

active time: 90 minutes
total time: 20 1/2 hours

Recipe by Jim Lahey

Ingredients

    7 1/2 cups all-purpose flour (1000 grams) plus more for shaping dough
    4 teaspoons fine sea salt
    1/2 teaspoon active dry yeast

Preparation

    Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
    Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
    Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2–3 hours before shaping.

To Make the Pizzas

    During the last hour of dough's resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to its hottest setting, 500°–550°, for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500°–550°. (You do not need to preheat the baking sheet.)
    Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10"–12" disk.

If Using Pizza Stone

    When ready to bake, increase oven heat to broil. Sprinkle a pizza peel or rimless (or inverted rimmed) baking sheet lightly with flour. Place dough disk on prepared peel and top with desired toppings.
    Using small, quick back-and-forth movements, slide pizza from peel onto hot pizza stone. Broil pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 5–7 minutes.
    Using peel, transfer to a work surface to slice. Repeat, allowing pizza stone to reheat under broiler for 5 minutes between pizzas.

Bistro Salad

December/January 2012
Cooks Country

Why this recipe works:   Hearty romaine lettuce takes the place of hard-to-find frisee in this classic French salad. Thick-cut bacon and a fried egg add heft, and a potent vinaigrette made with Dijon mustard cuts the richness.

Serves 4
Thick-cut bacon and a fried egg add heft to these greens, turning a quick salad into supper.

Ingredients

1 tablespoon red wine vinegar
1 1/2 teaspoons minced shallot
1/2 teaspoon mayonnaise
1/2 teaspoon Dijon mustard
Salt and pepper
3 tablespoons extra-virgin olive oil
8 slices thick-cut bacon, cut into 1-inch pieces
4 large eggs
1 head frisée (6 ounces), cut into 1-inch pieces
1 romaine lettuce heart (6 ounces), cut into 1-inch pieces


Instructions

1. Combine vinegar, shallot, mayonnaise, mustard, 1/8 teaspoon salt, and 1/8 teaspoon pepper in bowl. Slowly whisk in oil until thoroughly incorporated; set aside.

2. Cook bacon in 12-inch nonstick skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 1 tablespoon fat from skillet. Heat fat over medium-low heat. Fry eggs, covered, until whites are just set, 2 to 3 minutes.

3. Meanwhile, toss frisée and romaine with dressing and divide among individual bowls. Top each salad with fried egg and bacon. Season with salt and pepper to taste. Serve.

Oven Roasted Tomatoes

These sweet, juicy tomatoes fall somewhere between the glorious taste of a ripe summer tomato and the richness of a sun-dried. We got the idea from tomatoes Provencal, a side where the tomatoes are stuffed with a mixture of garlic, parsley, breadcrumbs, and Parmesan cheese, then baked. Oven-roasted tomatoes make a delicious, colorful side dish to fish, pork, or beef, and taste great on sandwiches or tossed with pasta and a soft cheese. If you're making the tomatoes just for pasta, try cutting them into four wedges instead of rounds.

1 lb plum tomatoes (about 6), cored and cut into 4 rounds
3 Tbsp olive oil
1 tsp salt
A few turns of freshly ground black pepper
2 garlic cloves, peeled and minced
1/4 cups chopped fresh basil

1. Preheat the oven to 425 degrees.
2. Toss the tomatoes with the rest of the ingredients in a medium-size bowl.
3. Place the tomatoes, cut side down, on a non-stick aluminum-covered sheet pan. Scrape any remaining basil/garlic/oil mixture over the tomatoes. Place the sheet pan in the oven and roast the tomatoes until they begin to blacken around the edges, 25-30 minutes. Rotate the pan after about 15 min, and check the tomatoes occasionally to make sure that they're not charring. If they are, lower the oven temperature to 400.
4. Use the tomatoes immediately, or store them, tightly covered, in the fridge for up to 3 days.

From the Once Upon a Tart cookbook

Mexican Rice

Serves 8-10
Ingredients

1 15 oz can diced or whole tomatoes
1 medium white onion
3 medium jalapeños
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth (or vegetable broth for vegan)
1 tablespoon tomato paste
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime


Directions

Adjust rack to middle position and preheat oven to 350.

Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.

Remove ribs and seeds from 2 jalapeños and discard. Mince flesh and set aside. Mince remaining jalapeño. Set aside.

Place rice in a fine mesh strainer and rinse under cold running water until water runs clear - about 1 1/2 minutes.  Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick.

Heat oil in heavy bottomed oven-safe 12 inch straight sided saute pan or Dutch oven with tight fitting lid over medium-high heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.

Reduce heat to medium, add garlic and 2 minced jalapeños and cook , stirring constantly until fragrant, about 1 1/2 minutes.

Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.

Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.

Stir in cilantro, minced jalapeño to taste, and pass lime wedges separately.

Notes:  Be sure that the processed tomatoes and the one onion equals 2 cups.  If you find that after processing your tomatoes and onions that you have less than 2 cups, simply add enough bottled salsa to make up the difference.

Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.

Crispy Baked Potato Fans

WHY THIS RECIPE WORKS:

This stunning potato dish delivers a fluffy interior, a crisp exterior, and a cheesy bread crumb topping—if you can get the potatoes cooked right. For our Crispy Baked Potato Fans recipe, we found that using the right kind of potato is key. The russet, or Idaho, potato was the best choice because of its starchy flesh and fluffy texture. Taking the time to rinse the potatoes of surface starch after they were sliced prevented them from sticking together, while trimming off the end of each potato gave the remaining slices room to fan out. To prevent overcooking our spuds in the punishing oven heat, we precooked them in the microwave before baking. A topping of fresh bread crumbs, melted butter, two kinds of cheese, garlic powder, and paprika is the crowning touch on our Crispy Baked Potato Fans. As a final step in our Crispy Baked Potato Fans recipe, we broiled the potatoes to make the topping extra-crunchy.

Serves 4

To ensure that the potatoes fan out evenly, look for uniformly shaped potatoes.

INGREDIENTS

Bread Crumb Topping

1 slice hearty white sandwich bread, torn into pieces
4 tablespoons unsalted butter, melted
1/2 cup shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper


Potato Fans

4 russet potatoes, scrubbed
2tablespoons extra virgin olive oil
Salt and pepper


INSTRUCTIONS

1. For the bread crumb topping: Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread in food processor until coarsely ground. Bake bread crumbs on rimmed baking sheet until dry, about 20 minutes. Let cool 5 minutes, then combine crumbs, butter, cheeses, paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. (Bread crumb topping can be refrigerated in zipper-lock bag for 2 days.)

2. For the potato fans: Heat oven to 450 degrees. Following photos 1 to 3 at left, cut 1/4 inch from bottom and ends of potatoes, then slice potatoes crosswise at 1/4-inch intervals, leaving 1/4 inch of potato intact. Gently rinse potatoes under running water, let drain, and transfer, sliced-side down, to plate. Microwave until slightly soft to the touch, 6 to 12 minutes, flipping potatoes halfway through cooking.

3. Arrange potatoes, sliced-side up, on foil-lined baking sheet. Brush potatoes all over with oil and season with salt and pepper. Bake until skin is crisp and potatoes are beginning to brown, 25 to 30 minutes. Remove potatoes from oven and heat broiler.

4. Carefully top potatoes with stuffing mixture, pressing gently to adhere. Broil until bread crumbs are deep golden brown, about 3 minutes. Serve.