flour tortillas

I admit that I have tried making my own flour tortillas a couple of times, and a couple of times have been big failures.  Well, I thought I'd give it a try again and I think I've finally mastered it!  The recipe is so easy, as is the technique.  In fact, they were so good that we (I) ended up making 2 batches last night to serve with Black Bean soup!  Now I'm craving chicken enchiladas.  Time for more tortillas, courtesy of Our Best Bites.

Flour Tortillas

2 1/2 c. flour

1 c. very hot water

1 tsp. Kosher salt

1/4 c. shortening

In a heavy-duty mixer, combine flour and salt. Add in shortening and mix until well combined (it will resemble coarse bread crumbs). Add hot water. The water hotness is the key to these being easy to make–it needs to be hot enough to melt the shortening, but not SO hot that the dough turns into an ooey-gooey mess.

After you add the water, the dough will start to come together. When it is fully combined, remove from mixer and divide into portions. Now…the recipe yield really depends on how many tortillas you want. If you want small tortillas (like for fajitas), then you’ll probably get around 10-12. If you want medium tortillas (burritos), then you’ll probably get 8 or so. For large tortillas (like for salad wraps), you’ll get around 6. Shape portions into round balls.

Preheat a non-stick or cast-iron skillet to medium-low heat. If necessary, spray your work surface with non-stick cooking spray; you may not need to because the dough isn’t particularly sticky, but it may be and you also don’t want to add any more flour to your dough. Press your palm against the surface of the dough ball, trying to maintain as much of a round shape as possible. Place rolling pin in middle of flattened dough ball and roll to desired thickness, shaping in a circle as you go.

Place raw tortilla on preheated skillet. You’re going to be watching for bubbles. If you get little blistery bubbles, your skillet is too hot and you need to reduce the heat. You’re looking for big, fat, slow-bubbling bubbles.

When you start to see them, flip the tortilla over and cook for another 30-45 seconds or so.

Strawberry recipes from our cruise

These were 2 of my favorites from our cruise:

Chilled Strawberry Bisque
(The recipe I got from our waitress was in metric and for 100 servings, so this is converted and cut by 1/8 or so. I think if you rounded to more round number, you would be fine.)

2.2 lbs. frozen strawberry topping
.825 lbs. fresh strawberries
25 oz. strawberry fruit syrup (you could probably get away with 20oz.)
2 oz. lemon juice
1/2 Liter of vanilla ice cream

Blend all ingredients in a blender until smooth and keep refrigerated. Serve chilled and garnish with julienne of fresh mint if desired.




Strawberry Meringue Cups
This was my favorite. I had 4-5 of these.
(8 servings)

4 egg whites
1/2 teaspoon cream of tartar
Dash salt
1 cup sugar

2 cups heavy whipping cream
3/4 cup confectioners' sugar
4 cups fresh strawberries, sliced

Place egg white in a mixing bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved.
Drop into mounds on a parchment-lined baking sheet. Shape into 4-in. cups with the back of a spoon. Bake at 225 degrees F for 1-1/2 hours or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours. Store in an airtight container.
In a small mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Just before serving, spoon into meringue shells. Top with strawberries.

Avocado Tomato Spread

Last night we were served this fabulous appetizer...simple to make and sooo good to eat!
I've not made it (yet) so I can't give any specific quantities, but it seems like a recipe that one should do "to taste" anyway.

1 ripe tomato, finely diced
1 avocado, diced
finely chopped onion
pesto

Combine everything. Serve on crispy bread spread with goat cheese.

Viva Horchata!

I love me some horchata.  I figured it should be rather easy to make, but hadn't pursued it much - but when I came across these two recipes I knew it was meant to be.  You too can make horchata!  Yee haw!

HORCHATA WITH CINNAMON AND VANILLA

Agua de Arroz y Canela

Serves 6

INGREDIENTS

2 cups long or extra-long white rice

3 cups hot water

1 cinnamon stick, (ceylon or true cinnamon, if you can)

1 tbsp vanilla extract

4 cups milk

1 1/4 cup sugar

Ground cinnamon to sprinkle on top, optional

TO PREPARE

Place the rice in a bowl and cover with hot water.  Roughly crumble a piece of True cinnamon into the rice mix (Cassia will not let you break it...) and let is all sit and rest anywhere from 2 to 8 hours outside of the refrigerator.

Place half of the rice mixture in the blender with half of the milk and vanilla and blend until smooth, then strain into a pitcher or container (if using Cassia cinnamon, remove it).  Place the other half of the rice mixture in the blender with the remaining milk and the sugar, pure until smooth and strain into the same pitcher or container.

Stir well and serve over ice cubes, or place in the refrigerator until it is cold.  Serve with more ice cubes to your liking, and sprinkle some ground cinnamon on top if you wish.

Horchata

1 cup uncooked white long-grain rice

5 cups water1/2 cup milk (1 1/2 T. powdered milk + 1/2 Water)

1/2 tablespoon vanilla extract

1/2 tablespoon ground cinnamon

2/3 cup white sugar

Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours. Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.

another tomato post - what is wrong with me?!

I still don't like tomatoes by themselves.  But this, I would try in a heartbeat.


Heirloom tomato salad with avocado and crispy wontons

For the wontons:

2 tablespoons olive oil
12 square wonton noodles
sea salt to taste

For the vinaigrette:
1 ounce cilantro leaves (1 cup, tightly packed)
1 tablespoon pine nuts
1 garlic clove – skinned
2 tablespoons brown rice vinegar
1/2 teaspoon maple syrup or organic sugar
5 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/8 teaspoon ground cayenne

For the salad:
2 ripe avocados – cut in 1” pieces
1 1/4 pounds mixed heirloom tomatoes – cut in 1” pieces
5 ounces baby arugula – rinsed and spun dry
freshly ground white pepper

1) Cut the wontons in 1/4” strips. Heat a large frying pan at medium-high heat. Add the olive oil and wonton strips. Toss well, then sauté for 2 to 3 minutes until they become golden-brown, continuing to toss occasionally. Transfer wontons to a paper towel and sprinkle with the salt.

2) To make the vinaigrette – Place all the ingredients in the bowl of a food processor. Process until creamy, about 1 minute, scraping the sides of the bowl once. Transfer to a small bowl.

3) Divide the arugula into 4 salad bowls. Top with the avocado and tomato pieces. Drizzle with the vinaigrette. Garnish with the crispy wontons. Sprinkle with the pepper and serve immediately.

Fresh tomato tart

I don't like tomatoes.  Let me rephrase that...I don't like tomatoes plain, by themselves, or super chunky.  So when I was served a piece of Fresh Tomato Tart, I was somewhat hesitant at first.  Until I took my first bite.  This recipe is from a popular deli in the Portland area, and is sooooo yummy!

Fresh Tomato Tart

Yields 8-10 servings

Buttermilk Pastry:

4 cups all-purpose flour

3 tablespoons baking powder

1 tablespoon sugar

1 teaspoon salt

3/4 cup butter ( 1 1/2 sticks)

1 1/4 cups cold buttermilk

Tomato-Basil filling:

12 medium fresh tomatoes, diced ( about 3 3/4 lbs.)

2 cups fresh basil, chopped

1 teaspoon salt

4 cups cheddar cheese, grated

4 cups swiss cheese, grated

1 1/2 cups mayonnaise, preferably homemade

Preheat oven to 400 degrees.

Combine flour, baking powder, sugar and salt in large bowl.  Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal.  Gradually mix in buttermilk until dough just comes together.

Roll dough out between 2 sheets of waxed paper to fit a shallow 3-quart baking dish.

Peel off 1 sheet of waxed paper; invert dough into dish.  Press dough into bottom and up sides; flute edges.

Bake until puffed and golden, about 15 minutes(if center rises, gently press down).  Set crust aside; reduce oven temperature to 375 degrees.

For Filling:

Mix tomatoes, basil and salt.  Spoon into crust.  Blend cheeses and mayonnaise; pat evenly over tomato mixture.  Bake until filling is heated through and cheese melts, 20 to 25 minutes.

Serve tart immediately.

Grilled Skirt Steak with fruit salsa

Ingredients:
1/4 c. A.1. Original Steak Sauce
1 tsp. minced garlic
1/3 c. capers, divided
1-1&1/2 lb. skirt steak, cut into individual portions
1&1/2 c. watermelon, diced
1/2 c. fresh peaches, diced
1/4 c. finely chopped, seeded jalapeno pepper
1/4 c. chopped cilantro
1/4 c. Kraft Balsamic Vinaigrette dressing

Blend steak sauce, 1/4 cup of the capers, and the garlic in a blender until smooth. Pour over steaks in a shallow dish or gallon-size ziplock bag. Coat both sides of steak with marinade, and refridgerate at least 30 minutes.
Heat grill to medium heat. Grill steaks for 6 minutes or until medium doneness, turning after 3 minutes. Combine remaining capers with remaining ingredients. Serve fruit salsa over steak.

Ruth's notes: When I tried to blend the marinade, it didn't blend very well, so I added a few tablespoons of water, and that seemed to help give the sauce enough liquid to blend properly. I didn't have a fresh peach, so I used 2 or 3 fresh apricots instead. Tasted great! And I somehow forgot to buy the balsamic vinaigrette, so I didn't use that at all. I also added a pinch of sea salt. Yummy yummy yummy!