All posts by Richard

Flour Tortillas

Have you ever eaten fresh, warm, flour tortillas with butter? They are incredible.

I’ve had people tell me that they were afraid to make tortillas because they thought it would be too difficult. Well, here’s a simple recipe.

Tortillas de harina.
picture of tortillas on the comal

When you read recipes that tell you to cook your tortillas on a comal. Don’t worry about it, a comal is nothing more than a griddle. Most are cast iron, but mine is aluminum with a non-stick coating. It also spans two burners so it has plenty of surface area and it heats quickly. Use it dry when making tortillas.

6 cups flour
2 cup water – warm
1/2 cup lard or Manteca
1 Tbsp salt
2 Tbsp baking powder

Mix the flour, salt, baking powder, and lard with your hands until it’s sort of a coarse crumble. Then add water a little at a time, until the dough comes together and pulls away from the sides of the bowl without sticking.

Knead the dough for about 10 minutes, then coat your hands with lard and roll it into 2″ balls, -the grease on your hands prevents the balls from developing a skin.

Cover the balls with a dish towel and let them rest for 10 or 15 minutes.

Then put them on a lightly floured counter and roll them out into 1/8″ thick, 10″ rounds. (If you take your thumb and make a well in each ball it makes it easier to keep them round.)

Toss them on a hot comal and cook them until they start to blister and develop brown spots, then flip them over and cook the other side.

Cover them and keep them in a warm oven until you’re ready to serve.

Going Pro With Photographs

If you look at most successful food blogs they all have beautiful photos of their food. So I thought I’d tell you about a book that shows, in detail, how a pro does it. (click on the photos for a larger image.)

In Food Styling by Delores Custer, she takes you step by step through the process, covering subjects like food substitutes, proper tools, lighting, and room temperature, right up to the final photograph.
cover of Food Styling book

However, there are a couple of things you need to be aware of. First, the food is rarely edible when she’s finished, and second, her book isn’t cheap, I got mine used for $32 including shipping. But, if you want to take professional food photographs this book illustrates how to get the shot right for magazines and ads. -Beyond that look carefully at the lighting, you can learn a lot.

Using this turkey as an example, you have to agree, that by the time she was finished doctoring the bird it looked better than it would in real life.

These are the phases it goes through.
photo of the stages in prepping the turkey

And this is the finished product.
compledted photo of turkey

As a side note; she swears she can’t function without mortician’s wax, it’s also called museum wax, they make all kinds, but I’ve used mini-hold ever since I discovered it in a hobby shop. (I use it to hold rings and such in place while I photograph jewelry.)

Now my two cents worth.

Ice cream is a bitch! You need to do all your prep work before hand and keep it in the refrigerator. If it’s something that will discolor after it’s cut, do that last, allow for plenty of waste, and if necessary, put it in a bowl of lemon water. Then dry it well before plating it. Keep your plates cold and the room cool. If you are going to use continuous light use fluorescents, they don’t heat things up. Strobes are better because they generate even less heat.

Or you can just say to heck with it and use fake ice cream.

One last thought, if you’re going to photograph food, you need props, lots of pots, jars, cookie sheets, and silverware. The local Goodwill or Salvation Army store are great places to start.

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I’m totally aware that, for a post on photography, these photos suck, in fact, most of them were taken with my phone under fluorescent kitchen lights. But this blog is intended solely to help me keep track of, and share my recipes.

Heck, I don’t even know where most of the recipes came from. So if anyone wants to try them, great. They can even take them and call them theirs.

Easy Rustic Bread

I lack the patience to make bread very often, especially since I’m living alone.

In fact, I find baking to be enough of a pain that I when I want fresh bread I just trot on down to the bakery and give them money. But this recipe so easy I’ve started baking bread about once a week.

Fair warning, this is not your light and fluffy loaf. But if you like a good solid loaf this is the way to go.

I’ve also found that the flavor depends almost entirely on how much honey and salt you put in.

Here’s everything you need.
============
Water

1tsp salt
1Tbsp honey
1Tbsp active yeast

3 or 4 cups of all purpose flour

400° oven
============

Put a cup and a half of warm water (just over body temperature) in a medium sized warm bowl. –I rinse the bowl with hot water.
Add the yeast, salt, and honey and stir until the honey dissolves.
yeast water and honey

Set the bowl in a warm spot and let it sit for about 10 minutes or so, until foam forms on top.
yeast reaction with water and honey

Add flour, stir it with a spoon until the dough starts to come together, then finish mixing with your hands adding flour until the dough is no longer sticky.
(I take mine out of the bowl and finish kneading it on a floured counter. It gives me more leverage so I have fewer streaks of flour in my loaf.)

Cover the bowl with a dish towel and set it someplace warm for about 20 or 30 minutes to let the bread rise.
(I put mine straight on the cookie sheet)
unbaked bread

When the dough looks right, put it on a cookie sheet with silicone mat or some parchment paper and place it on the center rack of the preheated oven.
fresh baked bread
Bake it until the loaf is brown on top and sounds hollow when you tap it on the bottom.

You then put it on a rack, cover it with a dish towel and wait for it to cool. If you’re like me, your willpower runs out after about 10 minutes. Then it’s time to grab the butter out of the fridge and reach for the bread knife.

The M.I.N.D. Diet

I’ve been trying to get used to being on the Mind (Mediterranean-DASH Intervention for Neurodegenerative Delay) diet.

It’s mainly fruits, vegetables, and fish, just like the Mediterranean diet but with more leafy green veggies.

Here’s what you should eat:

    Green leafy vegetables (like spinach and salad greens): At least six servings a week
    Other vegetables: At least one serving a day
    Nuts: Five servings a week
    Berries: Two or more servings a week
    Beans: At least three servings a week
    Whole grains: Three or more servings a day
    Fish: Once a week
    Poultry (like chicken or turkey): Two times a week
    Olive oil: Use it as your main cooking oil.
    Wine: One glass a day

And here’s what you shouldn’t eat.

    Red meats
    Butter and stick margarine
    Cheese
    Pastries and sweets
    Fried or fast food

The good part: I like red wine.

The bad part: That entire shouldn’t eat list.

A friend of mine has become an evangelist for this “life-altering” diet, but what he forgets to mention in his sales pitch is that it took him a couple of months to adapt.

When I spoke to him last the diet was the first thing he asked about, so I told him I was still trying which seemed to make him happy. Although I may have forgotten to mention the banana bread I made in the middle of the night.

The way I see it, I’m allowed a couple of minor lapses, after all, I’m just getting started.

As a side note. Does anyone else feel like they spent more time coming up with a cutesy acronym than they did on the diet?

Banana Bread vs My Diet, Hint -the Diet Loses

The other night I couldn’t sleep because of the neuropathy in my feet and legs. -Tingling, burning, twitching- As I was pacing the floor waiting for the meds to kick in, I spotted some ripe bananas.
bananas
I’ve been on a diet, so we all know where this is going.

At half past midnight I started putting together the first pan of banana nut bread I’d made in years.
Banana bread

Here’s the basic recipe:
1 1/2 cup granulated sugar
1 1/2 cup flour
1/2 Tsp baking soda
1/4 Tsp baking powder
2 large eggs -lightly beaten
3 very ripe bananas -large
1/2 cup chopped pecans
1/2 cup room temperature butter -one stick
1 Tsp vanilla

Cream together sugar, butter, and eggs. Sift the dry ingredients and add to the sugar mixture then add mashed bananas, chopped nuts, and vanilla. Pour into a greased loaf pan.

Bake at 350F for 45 to 60 minutes. Check on the bread after 30 minutes, it’s done when a toothpick inserted in the middle comes out clean.

Let it rest in the pan for about fifteen minutes then, turn it out on a wire rack and cover it with a dish towel to finish cooling.

–Finish cooling? We’re talking fresh hot banana bread. Cut it, cover it with butter and eat it.

Baby Carrots Are Not Babies

First; I bet you didn’t know there was a carrot museum dedicated to all things carrot.

Now on to the point. We’ve all seen those packages of baby carrots. Well, the package says “baby” so we expect young carrots. Maybe, but probably not what you’ll actually find.

It seems that a few years back a farmer named Mike Yurosek got tired of seeing 400 tons of carrots a day drop down the cull shoot at his packing plant. –On a bad day they would dump as much as 70% of a load.

The carrots they dumped were “culls,” meaning the carrots were too deformed, bent or broken to sell to a finicky public.

So after Mr Yurosek got tired of watching all that waste he went to work trying to salvage the culls by using the straight sections. First, he used a vegetable peeler, but that was too slow. Then he started chopping them into 2″ pieces, using an old green bean cutter. He then ran those through a peeler and the now famous 2″ snack was born.

This is how the process works, according to Grimmway Farms

How a Carrot Becomes a Grimmway Farms Baby Carrot

• Long and slender carrots are harvested and trucked to the processing plant.
• Carrots are washed.
• An inspector separates malformed carrots.
• The carrots are trimmed into two-inch pieces by automated cutters.
• A second cutter trims the carrots and prepares them for peeling.
• An optical sorting machine discards any carrot pieces with green portions.
• The two-inch pieces are pumped through pipes to the peelers.
• The peelers rotate the carrots and scrape off the peel.
• The baby carrots are automatically weighed and bagged.

Rice Horchata

Mexican Horchata:
Let the rice soak for 2 or 3 hours to soften, strain the rice to eliminate the excess water, transfer it to a high-speed blender and blend until it’s completely smooth, with no stray pieces of rice left. This can take as long as 10 minutes. Move it to a pitcher or jar, add the water and stir in the other ingredients making sure that everything is completely dissolved.

There is no need to strain it if you blend it right because it should essentially become rice flour in water and that’s what gives it the right texture.

1.5 cups rice
3 tsp ground cinnamon
pinch ground cloves
1.5 tsp vanilla extract
1 tsp salt
1 can evaporated milk
.5 can sweetened condensed milk
2.5 cups sugar
enough water to make 1.5 gallons of horchata

Horchata on bar

Broccoli Cheese Bites

Broccoli Cheese Bites

Some years back if you went to TGI Friday’s you could get broccoli wrapped in cheddar cheese coated in breadcrumbs and deep fried.
Those, along with their Long Island Iced Tea, were pretty much the only reason I went to Friday’s.

Much to my dismay, they have long since been discontinued. Fortunately, thanks to one of their former bartenders, I know the secret ingredient…. It’s bacon bits. Yup, those dry crunchy things of unknown origin that taste almost but not quite entirely unlike bacon are what gives one of my favorite snacks their unique flavor.

They’re really easy to make.

sharp cheddar cheese
bacon bits
panko bread crumbs
1 egg
corn starch
broccoli –if you insist

You melt sharp cheddar cheese in a double boiler, add bacon bits and then coat small pieces of broccoli with the cheese.
–In fact, unless I have someone around that really insists on having broccoli I skip the green stuff altogether.

At any rate, wait until the cheese starts to cool then roll the mixture into bite-sized balls, dip the balls in cornstarch, followed by slightly beaten egg and then bread crumbs.
Deep fry them until they’re golden brown.

broccoli cheese bites

Add ranch dressing and a cold beer and you’re golden.

Crock-Pot Cooking

I was talking to a friend who has no pots or pans and wants to learn to cook. That conversation may not have gotten him to go shopping, but it started me searching for a new Crock-Pot.

My primary crock-pot is probably older than he is. It’s an incredibly ugly shade of green –1970s avocado green– and has a cracked plastic lid with a wooden drawer pull for a handle.
–To give you an idea of what I’m talking about, even people who don’t remember the seventies look at it and ask when I got it, in the 70s?
(sorry, no photo)

At any rate, I was searching in a closet for something entirely unrelated when I found this gem.

It’s a much newer model from the early 90’s, it has a heavy glass lid and holds 3 or 4 quarts.
Burnt Orange Rival Crockpot

 
This is why I own a crock-pot:
I couldn’t decide what I wanted for supper so I hunted around the kitchen and in the fridge, found a couple of lamb chops, some beef broth, onions, carrots, potatoes and garlic I tossed it all in the pot, added salt, pepper, and spices and I was good to go.
lamb stew ingredients in crock-pot

It took 2 maybe 3 hours until the carrots were done, then I thickened it and called it lamb stew. And the best part is that I didn’t have to hunt up my shoes and go to the store.

If you don’t already have one they’re incredibly useful. You can start your evening meal before you go to work or let something cook overnight. Since these critters never get hotter than a boil it’s really hard to hurt what you’re cooking as long as you start with enough liquid.

And it’s not like they’re expensive. I bought a 2-quart slow cooker at Walmart for about 10 bucks -not great, but usable- and I found a much nicer one with a removable metal liner that allows you to brown the meat without dirtying another pan, for about $70 at Target.

Of course you can always go to William Sonoma. They’ve got slow cookers costing more than $400. –These may actually be better units, but for $400 I expect it to do my shopping in addition to cooking my supper.

Chili Rellenos Sauce

This is not a complete recipe for Chili Rellenos, only the sauce.

1 medium white onion thinly sliced
3-4 serrano chilis
1/4 bunch of cilantro, leaves not stems, chopped
2tbs Knorr Chicken Bullion
2 8oz cans tomato sauce –Not paste
2 cans El Pato chili salsa fresco.
Salt to taste

Heat a small amount of cooking oil in a saucepan, and saute the onions and serranos until they are soft.
Then add the chopped cilantro, mix well and add the tomato paste along with the el pato sauce then rinse the cans with water and add it to the pot
Because it’s fairly salty I add the Knorr, stir it well and give it a few seconds before I taste it. After that, I decide how much salt I need.
Let it boil stirring occasionally until the sauce gets to the consistency you like.

Knorr chicken bullionEl Pato, tomato sauce and chile fresco