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Raleigh News & Observer
Tortillas De Questo From Cocina de la Familia by Marilyn Tausend with Miguel Ravago Ingredients for Sauce: 10 dried guajillo chiles, toasted and seeds removed
1-1/2 lbs. fresh tomatillos, husked, rinsed and roughly chopped
2 cloves garlic, roughly chopped
1/8 tsp. clove
1/8 tsp. cumin
1/4 tsp. sea salt
1 cup water
1 Tbs. safflower or canola oil
1 lb. firm red or yellow plums, pitted and cut in wedges, sliced Ingredients for Fritters: 6 eggs at room temperature, separated
1 lb. queso cotija, queso anejo or feta cheese, grated or crumbled
Peanut oil for frying Garnish: Minced green onion tops
Crumbled queso cotija, queso anejo or feta cheese Preparation: Soak chiles in hot water about 10 minutes, until softened; drain. In a blender, combine chiles, tomatillos, garlic, clove, cumin, salt and water, and blend well. Heat oil in a large skillet over medium-high heat until very hot but not smoking. Add blended chile mixture and cook for about 10 minutes, until thick. Stir frequently. The sauce can be made in advance to this point, covered, and refrigerated for up to 2 days. Reheat the sauce in the large skillet, add plums and cook 5 minutes on low heat. Set aside and keep warm. Add more liquid if necessary. Fritters: Thoroughly mix egg yolks in a small bowl. In a larger bowl, beat egg whites until they form soft peaks. Gently fold in egg yolks and cheese. In an electric frying pan or large skillet, heat about 3/4 inch of oil starting on medium-high heat, 380 degrees. The oil should be hot enough to sputter when a small piece of bread is dropped in, but not quite smoking. Fry fritters in small batches, making sure the oil doesn't cool down between batches. Using a large serving spoon, scoop up a spoonful of egg mixture and carefully slide it into the hot oil. The fritters should be about 3 inches in diameter. After they begin to brown, it helps to form them by pressing the sides together with 2 spoons or spatulas. Cook 1 to 2 minutes on each side. When golden brown on each side, remove with a slotted spoon and drain on absorbent paper. Add fritters to the sauce and let sit for several minutes. Lift the fritters with a slotted spatula and place on dinner plates. Just as they are to be brought to the table, spoon more of the warm chile sauce with the fruit over the top. Sprinkle with green onions and crumbled cheese. Serves: 4 Per serving: calories, 808; fats, 61 grams (68 percent of calories); cholesterol, 438 milligrams; carbohydrate, 32 grams; fiber, 5 grams; protein, 36 grams; sodium, 1,501 milligrams
Capirotada From Cocina de la Familia by Marilyn Tausend with Miguel Ravago Ingredients for Rum Syrup: 1-1/2 cups dark brown sugar
2 cups apple juice or water
5 whole allspice
One 4-inch piece cinnamon bark or 1 cinnamon stick
1 Tbs. aniseed
2 Tbs. rum or to taste Ingredients for Bread pudding: 8 (1/2-inch) slices French bread (if time allows, let the bread slices sit out a few hours to dry)
3 eggs, beaten
5 Tbs. milk
1 tsp. cinnamon
1 medium apple, pared, halved, seeds removed, and thinly sliced
1/2 cup chopped walnuts or pecans
1/2 cup sliced almonds toasted
1/2 cup raisins
1 cup crumbled queso anejo or feta cheese
2 Tbs. butter, cut into small pieces Preparation: Heat oven to 350 degrees. Lightly oil a shallow baking dish (just big enough so that 2 layers of 4 bread slices each will fit snugly). Rum syrup: In a medium-size saucepan, combine sugar, apple juice, allspice and cinnamon bark. Bring to a boil, then lower heat and simmer. Place the aniseeds in a tea strainer or tie in a square of cheesecloth; immerse in the simmering syrup for 10 minutes, then remove and discard. If you prefer a more pronounced flavor, leave it until the syrup is done. Simmer syrup about 10 minutes more, until slightly thickened. Remove syrup from heat. Discard cinnamon bark, allspice and aniseed if still left in. Add rum. Bread pudding: While the syrup is simmering, lightly toast the bread slices in the oven. Place 4 slices in an even layer in the baking dish. In a small bowl, mix together eggs, milk and cinnamon. Dribble half of the mixture over the bread. Add a layer of apple slices. Sprinkle with half of the nuts, raisins and cheese. Dot with half of the butter. Place 4 remaining slices of toast in the pan, and dribble on the rest of the egg mixture. Evenly distribute the remainder of the nuts, raisins and cheese, and dot with the remaining butter. Pour syrup very slowly over capirotada, letting bread on top absorb syrup and become thoroughly coated. Bake, uncovered, for 20 to 30 minutes, until the top is slightly browned. Serves: 10 Per serving: calories, 414; fats, 16 grams (35 percent of calories); cholesterol, 85 milligrams; carbohydrate, 59 grams; fiber, 3 grams; protein, 9 grams; sodium, 334 milligrams.
Bacalao A La Viscaina Adapted from a recipe from Recipe Source. Ingredients: 1 lb. dried salted codfish
4 medium red potatoes, peeled and quartered
1 small green bell pepper, sliced
1 small onion, sliced
2 cloves garlic, finely chopped
1 bay leaf
1/4 tsp. oregano
1 dash ground pepper
1/8 tsp. cumin
2/3 cup dry white cooking wine
2 Tbs. olive oil
1 cup tomato sauce
3/4 cup water Preparation: Place codfish filets in a pot of water. The fish should soak all day if possible. Ideally, change the water several times during the day so as to extract the maximum amount of salt from the fish. Boil potatoes until tender. In a large pot, combine pepper, onion, garlic, bay leaf, oregano, pepper, cumin, wine, olive oil, tomato sauce and water. Cook over medium-high heat for 10 minutes, stirring frequently. Place codfish in sauce, reduce heat and simmer for 5 to 10 minutes, stirring occasionally. Add potatoes, and simmer for another 10 minutes. Uncover pot if you want to reduce liquid. Serve, garnishing with chopped pimentos, if desired. Look for the lightly salted, brine-packed and sometimes even sun-dried cod from Nova Scotia or Norway or the unpackaged traditional slabs of thick, ivory-white center cuts, recommend the authors of Cocina de la Familia. Serves: 6 servings Per serving: calories, 433; fats, 5 grams (11 percent of calories); cholesterol, 30 milligrams; carbohydrate, 20 grams; fiber, 3 grams; protein, 68 grams; sodium, not available (will vary depending on soaking procedure).
(Distributed by Scripps Howard News Service, www.shns.com.)
RESOURCES :
Cocina de la Familia: Mas de 200 Recetas Autenticas desde Cocinas Mexicanas
Model: 0684852594
Author: Marilyn Tausend and Miguel Ravago
(December, 1999)
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