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Post by goodcookin on May 5, 2008 15:41:40 GMT -5
Dark Chocolate Flan With New Mexican Chili, Cinnamon and Pepita Praline
Butter for pan 1/4 cup pepitas (hulled toasted pumpkinseeds) 1 1/3 cups granulated sugar 1 cup whole milk 1 cup heavy cream 1 teaspoon mild New Mexican chili powder (or to taste) 1 inch-long piece cinnamon stick 2 whole black peppercorns 1/2 star anise 5 ounces bittersweet chocolate, finely chopped 4 large eggs Pinch salt
Preheat oven to 325 degrees. On a rimmed baking sheet lined with nonstick liner, buttered parchment or waxed paper, spread pepitas close together in a single layer.
In a medium saucepan over medium heat, combine 1 cup sugar and 6 tablespoons water. Bring to a simmer, stirring only until sugar is dissolved. Continue to cook, tilting pan occasionally to distribute heat evenly, until a caramel of a deep amber color forms, about 15 minutes.
Working quickly (before caramel cools and hardens), pour half the hot caramel into a 9-inch loaf pan, tilting pan to coat bottom and a bit of the sides. Pour remaining caramel over pepitas, using an offset spatula to help spread caramel if necessary. Let both pans cool completely. When pepita praline is cool, break into 2-inch pieces.
Meanwhile, in a large saucepan, combine milk, cream, chili powder, cinnamon, peppercorns and star anise. Bring to a simmer over high heat; reduce to medium and simmer 5 minutes. Let stand, off heat, 15 minutes. Return to a simmer, turn off heat and whisk in chocolate until smooth.
In a bowl, whisk eggs, remaining 1/3 cup sugar and the salt together. Whisking constantly, slowly pour hot chocolate mixture into eggs until fully combined. Pour custard through a fine sieve into caramel-coated loaf pan. Place loaf pan in a deep roasting pan. Add 2 inches hot tap water to roasting pan. Cover roasting pan tightly with foil; prick foil all over with a fork.
Carefully transfer pan to oven. Bake until flan is lightly set but still jiggles when shaken (lifting foil to check), about 1 1/2 hours.
Transfer loaf pan to a wire rack to cool to room temperature. Refrigerate flan at least 4 hours or overnight.
To serve, run an offset spatula along sides of pan to gently release it. Turn onto a serving platter and top with pepita praline; serve in slices.
Yield: 8 servings.
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Post by goodcookin on May 5, 2008 15:45:34 GMT -5
Morel Enchiladas from "The Cooks Book of Mushrooms"
1 Butter 1 large onion, thinly sliced 2 poblano chilies, seeded, stemmed, and thinly sliced 1 lbs of fresh morels, sliced lengthwise in half OR 2 ounce dried, reconstituted in 2 cups water and sliced (reserve liquid) Olive oil 8 corn tortillas 1 teaspoon salt 1 teaspoon sugar 1 tablespoon soy sauce 2 tablespoon flour 2 cup of grated Monterey Jack cheese (8 ounces) - can use 1 cup of low fat cheese
Melt 1 tablespoon butter and 1 tablespoon of olive oil in a skillet. Add the onion and chilies and saute for 2 to 3 minutes over medium heat, until they begin to wilt. Add the fresh morels, turn the heat to low, and cover the skillet with a lid. This will draw liquid from the mushrooms, which is an important part of this process. Simmer for 10 minutes. (If you are using dried morels, add the morels now and also saute for 1 minute, then add the reserved liquid, cover, and proceed to the next step.)
Meanwhile, heat a little oil in another skillet. One by one, place a tortilla in the skillet and heat for 30 seconds on each side. The tortillas will loose their brittleness and become pliable enough to fold. As each tortilla is done, place it on a paper towel and continue until all the tortillas are softened. Keep warm on the counter until ready to assemble the dish.
Preheat the oven to 425 F. Add the salt, sugar, and soy sauce to the morels and simmer for another 5 minutes, if necessary adding a little water to keep mixture immersed. Strain through a fine sieve, squeezing the morels as much as possible. Reserve the liquid; there should be 3/4 to 1 cup. Evenly divide the mushroom mixture among the tortillas. Roll the mixture up in the tortillas and arrange side by side in a glass baking dish.
Add 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet and set over low heat. Add the flour and blend thoroughly to make a roux. Stir over medium heat until the roux begins to lightly brown, in about 4 minutes. Immediately add the reserved liquid and stir until the sauce is thickened. (Adjust thickening if necessary by adding a little water and further reducing.) Spread the sauce on the enchiladas, then sprinkle the cheese evenly over the top. Cover the dish with aluminum foil and place in the oven. Bake for 20 to 30 minutes, or until all the cheese is melted.
Remove the foil and allow enchiladas to brown on top. Remove from the oven, let stand 10 minutes.
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Post by goodcookin on May 5, 2008 15:47:22 GMT -5
Easy Tres Leches (3-milk) Cake
This is an easy version of a famous Latin American cake. This is a basic white box cake recipe soaked in a milk mixture. The whole point of this cake is to be absolutely soaked in a milk mixture and act like a sponge to absorb all the milk. It is served chilled and is absolutely delicious.
1 package (18.25-oz) white cake mix (plus oil, eggs and water to prepare cake according to box instructions) 1 cup whole milk 1 (12-oz) can evaporated milk 1 (14-oz) can sweetened condensed milk 1 teaspoon vanilla extract 1 (8 ounce) container Cool Whip topping
Prepare cake mix as directed on the box. Pour cake batter into prepared 9 x 13 inch pan. Bake cake as directed.
Poke holes over entire surface of the cake. A chopstick works well.
Combine the 3 milks (will equal 4 cups of liquid) in a saucepan with the vanilla and heat until almost boiling (190-200 F) while stirring well. Pour all of heated milk mixture evenly onto entire surface of the cake. Refrigerate until thoroughly chilled and milk is absorbed. (At least 4 hours. Overnight is best).
Serve chilled cake topped with Cool Whip topping.
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Post by Amani on May 5, 2008 22:22:55 GMT -5
Chicken and Green Chile Chilaquiles Recipe from "Emeril Live"
1 3/4 pounds skinless, boneless chicken breast halves 2 1/2 cups chicken broth 1/2 cup dry white wine 1/2 lime, juiced 4 garlic cloves, 2 smashed and 2 minced, divided Salt 3/4 teaspoon dried Mexican oregano, divided 1 bay leaf 2 tablespoons olive oil 1 onion, chopped 2 to 4 jalapenos or serrano chiles, seeded and minced 1 (28-ounce) can whole tomatoes, crushed, with juices 3 poblano peppers, roasted, seeded and peeled, cut into thin strips 1/3 cup heavy cream Vegetable oil, for frying 12 corn tortillas, cut into 1/2-inch strips Sour cream, for serving Crumbled queso fresco, queso anejo, or Parmesan, for garnish
In a large saucepan combine the chicken, chicken broth, wine, lime juice, smashed garlic cloves, 1 teaspoon of salt, half of the oregano, and bay leaf and bring to a boil. Reduce heat to a simmer and cook for 10 to 12 minutes, or until chicken is just cooked through. Remove from the heat and let chicken cool in the broth, then remove and shred chicken into bite size pieces. Strain broth and reserve separately.
Heat the olive oil in a large saucepan and, when hot, add the onion and cook until soft and translucent, 4 to 6 minutes. Add the jalapenos and minced garlic and cook until fragrant, about 2 minutes. Add the tomatoes, remaining oregano, and 1 1/2 cups of the reserved chicken cooking liquid, and cook, stirring occasionally, until thickened and flavors have come together, about 30 minutes. Add the poblano strips and heavy cream and season, to taste, with salt. Cook until the sauce is thick enough to coat the back of a spoon, 5 to 10 minutes longer. Set aside.
Heat 2 inches of oil in a saucepan or deep-fryer and fry the tortilla strips, in batches, until light golden brown, 1 to 2 minutes. Drain on paper towels and season lightly with salt. Repeat with remaining tortilla strips.
Lightly grease an 8 by 11 1/2-inch casserole and lay half of the tortilla strips on the bottom of the casserole. Arrange half of the chicken over the tortilla strips, then spoon half of the tomato-poblano sauce over the chicken. Top with the remaining tortilla strips, remaining chicken and remaining tomato-poblano sauce, then sprinkle the top with the cheese and bake until bubbly and lightly browned on top, about 30 minutes. Serve while hot, with dollops of sour cream on top and garnished with some of the queso fresco.
Serves 6.
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Post by amirah on Apr 30, 2013 11:06:03 GMT -5
Chipotle Bean Nachos Weight Watchers Recipe
4.5 Stars 4PointsPlus Serves: 4
Nachos are always a hit. Turn the bean mixture into a super dip by thinning it out with chicken broth and sprinkling low-fat cheddar cheese on top.
1 spray(s) cooking spray 1 tsp canola oil 1 medium uncooked shallot(s), or 1 small onion, finely chopped 1 clove(s) (medium) garlic clove(s), minced 15 oz canned kidney beans, rinsed and drained 1/8 tsp table salt 1/8 tsp chili powder, chipotle variety, or more to taste 20 item(s) baked low-fat tortilla chips 7 Tbsp low-fat shredded cheddar cheese, sharp variety 1/3 cup(s) fat free salsa 3 Tbsp cilantro, fresh, minced, plus extra leaves for garnish
Preheat oven to 400ºF.
Coat a large nonstick skillet with cooking spray. Heat oil over medium heat; then add shallot and garlic. Cook, stirring frequently, until shallots are tender, about 5 minutes. Add beans, salt and chile powder; mash with back of spoon or potato masher to make a pulpy mixture. Remove from heat; set aside.
Place tortilla chips on a rimmed baking sheet. Spoon bean mixture over top and sprinkle with cheese. Bake until cheese melts, about 3 minutes. Remove from oven and spoon salsa over top; immediately sprinkle with cilantro. Yields five topped chips per serving.
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