03.15.08
Black Beans – could be dip
This came from John Dent’s Feast of Sante Fe – one of the greatest cook books ever written. Dent does not write recipes so much as he writes concepts. I really like that approach….”here’s an idea and some variations – go with it”.
The big problem here is finding the jalapeno peppers in salt water (en beche?). Do not use the ones in vinegar – I’m tempted to try doing something to fresh peppers since I’ve run out of the salt water ones – or go to the bodega.
2 cans drained black beans – drained, liquid reserved
1 yellow onion
1/2 tsp red pepper
1/2 tsp white pepper
1/2 tsp cumin
1/2 stick butter
Monterey jack cheese (optional)
green chilies (if a dip)
chopped jalepenos in saltwater (if a dip)
chop onion
grate monteray cheese
melt butter on med heat. reduce heat to low and add red and white pepper, cumin and onion. cover the skillet and allow the onion to “sweat” until soft – about 5 minutes. Increase heat to med and add drained beans. Mash the beans with a large slotted spoon but do not over mash – there should be some mashed to some almost whole beans.
At this point the beans can be used as a side dish or, say, a burrito stuffing. You can mix in about 4 oz of grated monteray jack and allow that to melt. If you are making a dip, add that cheese then put the mixture in a casserole type dish. Sprinkle on the jalapenos, lay on some strips of chile pepper (canned or, better, fresh roasted) then cover with about 4 more oz of monteray jack cheese. Put in 350 degree oven until the cheese melts and the peppers are heated. Scoop up with tortilla chips. This is really good dip.
Garlic Bread
This is the way I do it – not sure I’ve seen it done this way anywhere else. I use a good crusty baguette.
For 1/2 a baguette:
about 1/2 stick butter
3 or 4 good sized garlic cloves – thumped, peeled then smashed with edge of chef’s knife
on medium heat, saute the garlic in the butter – don’t overbrown the garlic. Put the oven on broil. Slice the baguette and brush with the butter (just push the garlic aside). Toast in the oven.
Basic White Rice
This is probably dumb to put here but everybody gotta start somewhere. I actually use a measuring cup and a clock for this ’cause it works just right.
For 2 cups cooked rice:
1 cup white rice (long or short grain)
2 cups water
tsp dried dill
tsp salt
tblsp butter (optional)
put everything in a pot and stir it around a bit. Put on high heat. As soon as the mixture comes to a good boil, stir, cover tightly and turn the eye to low. Leave for exactly 20 minutes and remove from heat. It will be perfect. The 2 parts water to 1 part rice can be scaled as needed.
Basic Pork and Beans
1 can pork and beans (not baked beans) – Campbells are what I grew up on
equivalent of 1/4″ slice of yellow (vidalia or walla walla best) chopped
Dump the beans and onions into a casserole/pryrex dish. Squirt in some ketchup and balance that with brown mustard. The result should be more yellow than the original not more red (too much ketchup). Add a few splashes of WhatsThisChereSauce. Cook covered in 350 oven until the burgers are ready
03.09.08
World’s Easiest Mac and Cheese
This comes from Family Almanac by way of my step-mother. It is a favorite whenever she makes it, which is typically for family gatherings such as Thanksgiving or Christmas. I’m typing it from the copy I have verbatim:
When it comes to pleasing a child’s palate, this savory classic is a pretty safe bet. Here’s a super simple version that goes together layer by layer, making it fun for kids to help prepare as well as eat.
Cook and drain 1 pound of elbow macaroni and let it cool slightly. Meanwhile, heat the over to 350F and grease a 13×9 baking pan or a large casserole dish.
Now have your child spoon a third of the pasta into the pan, then pour in 1 cup of milk and cover it all with 4 to 6 slices of American cheese. Add two more layers of pasta, milk, and cheese in the same manner.
Next, crush a dozen Ritz crackers in a ziplock plastic bag. Add salt and pepper and a dash of paprika, then sprinkle the crumbs over the top layer of pasta and cheese. Bake for 30 to 40 minutes or until bubbly. Serves 6 to 8.
