Spanish Tortilla

1T oil
1 med potato, scrubbed and grated or julienned (1/8")
1/2 med onion, thinly sliced
1 spicy black bean burger
1/2 t taco seasoning
salt
4 eggs, whisked together with 2T water
2 oz cheese (cheddar, Swiss, Gruyere, etc.)
paprika

Heat 1t oil in a cast iron skillet over medium heat. Sauté the onions until browned and caramelized, about 6 minutes.

Add 1t oil to the skillet, and breakup the bean burger in the skillet. Brown the bean burger pieces with the onion until the burger pieces are well-browned and crispy. Remove the onion/burger mixture to a plate and set aside.

While the onions and the burger are frying, grate (or use a mandolins) the potatoes into a bowl of cold water. Let sit for a couple of minutes. Drain and rinse the potatoes in a colander.

Heat the oven to 350F.

Reduce the stove heat to low-medium. Add 1t oil to the skillet. Add the potatoes to the skillet. Stir to coat the potatoes, and cook for 9 minutes. Turn the potatoes, and sprinkle lightly withe salt. Sprinkle with the taco seasoning, and fry for another 9 minutes. Turn one more. Fry for another 4 minutes. Adjust the heat to low. Add the onion/burger mixture. Mix together. Pour the eggs over the potato mixture. Tilt the skillet to make sure the eggs are spread out evenly. Sprinkle with the cheese then with the paprika.

Bake for 10 minutes. Cut into 8 wedges. Serve warm or at room temperature.

Green Salsa

6 tomatillos
1 green pepper
1 jalapeño pepper
1/4 medium onion
3 cloves garlic, minced
1/2 t kosher salt, or to taste

Turn on your oven broiler. Line the broiler pan with aluminium foil. Place a rack in the bottom of the broiler pan.

Remove the husks from the tomatillos, and rinse. Cut the green pepper in half, and remove the seeds and white membrane. Place the pepper halves skin side up on the rack in the broiler pan. Arrange the tomatillos and the jalapeño pepper on the rack, too, and place under the broiler element.

Let the vegetables brown and char a little under the element, turning them as necessary. You may need to rearrange items while they are broiling. The pepper skins will blister and char. The tomatillos may split and sizzle, and they will also brown.

Remove the vegetables from the oven. Place the green pepper halves and the jalapeño pepper in a covered dish or a paper bag, and cover, or tightly close the bag.

Chop the onion in a food processor until finely chopped. Put the chopped onion in a mixing bowl. With a paring knife, remove the stem from each tomatillo. Chop the tomatillos in two batches in the food processor. Add them to the chopped onion.

Peel the blistered skin from the green pepper halves. Peel the jalapeño pepper. Slice it lengthwise and remove the seeds. Finely chop the jalapeño with a knife. Add the pepper halves and the chopped jalapeño to the food processor, and chop finely. Add the chopped pepper to the bowl with the onion and tomatillo mixture.

Stir in the minced garlic and taste the salsa. Add up to 1/2 t kosher salt.

Serve with chicken or pork. Use as a dip for corn chips. Tastes great with scrambled eggs.

Spicy Latkes

I love the recipes in the Washington Post. This recipe for latkes gives you a whole new appreciation of fried potatoes. Thanks to Shulie Madnick for this wonderful treat.

Serves 2

1 large potato or two small potatoes
1 medium onion
1 dried Thai chili pepper, chopped
1 T finely sliced red bell pepper
1/2 c chickpea flour
1/4 c + 2 T water
1 large egg
1/4 t cumin seeds
1/4 t red pepper flakes
3/4 t kosher salt
1/4 t turmeric
1/4 c packed cilantro leaves
1/4 c cooking oil

Line a strainer or colander with paper towels. Get out a wire rack and two baking sheets. Place the wire rack over one baking sheet, and line the other baking sheet with paper towels.

Peel and grate the potatoes, and let the potatoes drain in the paper-towel lined strainer. Peel the onion, and cut it in half from top to bottom. Place the cut side of the onion on the cutting board, and slice each onion half (top to bottom) into very thin slices.

Heat a large cast-iron skillet over medium-high heat. While the skillet is heating, add the flour, water, and egg to a large mixing bowl, and whisk together. Grind together the cumin seeds and red pepper flakes, and add to the batter, along with the salt and turmeric.

Fold the paper towels over the grated potatoes, and squeeze as much liquid as you can out of the potatoes. Add the potatoes, onions, peppers, and cilantro leaves to the batter, and mix until the vegetables are coated with the batter.

Add the cooking oil to the skillet. Use a 1/2 c measure to scoop the potato mixture, form it into a patty. Fry the patties four at a time for about three minutes on each side. Remove the fried latkes to the wire rack to drain, then transfer them to the lined baking sheet. Keep the latkes in a warm oven until you are ready to serve them.

Add another tablespoon or so of oil to the skillet, and fry the remaining latkes.

These are delicious latkes with a little kick. They go well with the traditional sour cream and applesauce, or eat them with cucumber raita and lime pickle.

Roasted Eggplant Dip

1 large eggplant
1/4 c olive oil, divided
2 T tahini
juice of 1 lime
1 large garlic clove, minced
1 T sriracha chili sauce(optional)
1/4 t kosher salt, or to taste
1/4 t black pepper

Heat the oven to 450°F (232°C). Slice the eggplant into 3/4-inch slices, then into 3/4-inch cubes. Toss the eggplant with 2 T of the olive oil, then spread out the eggplant cubes evenly in one layer on a large, rimmed baking pan. Roast the cubes for 10 minutes, then turn them with a metal spatula, and continue roasting for another 10 minutes. Turn the eggplant cubes again. You may need to continue roasting until the eggplant has mostly browned, and shriveled somewhat. It should be quite soft.

In two or three batches, chop the eggplant in a food processor, and place the puree in a medium mixing bowl. Add the remaining olive oil and the rest of the ingredients. Mix together. Serve with pita bread, chips, or crackers. This recipe makes about a cup of dip.

Speckknödel

This recipe is adapted from a web site of Alto-Adige recipes. Chefs are H. Gasteiger, G. Wieser, H. Bachmann.

200 g (7 oz) white bread (about 6 slices) (See note, below)
80 g (3 oz) Speck alto Adige PGI, cubed,and trimmed of fat
15 g (2 T) flour
15 g (1 T) unsalted butter
40 g (1/4 c) onion, peeled and minced
2 eggs
100 ml (1/3 c + 1T +1 t) milk
5 g (1 T) chopped parsley
2 - 4 g (1/4 - 1/2 t) kosher salt
Grind of black pepper

Note: You can use white bread or bread rolls for this. Weigh the bread, then let it sit out for 12 hours or so, until it is dried out.

Cube the bread into 1/4-inch or smaller cubes. Add the speck and flour. In a skillet, melt the butter, and add the onions. Cook over low heat until the onions are translucent, but not brown. Add the onions to the bread mixture. Mix together lightly with your hands.

Mix together the eggs and milk. Pour over the bread. Sprinkle the parsley, salt, and pepper over the bread. Using your hands, knead the mixture, just until it holds together. Do not over knead. Cover and let sit for 15 minutes.

While the dough is resting, in a large, stock pot with a lid, pour 3" (7.5 cm) of water in the bottom of the pot. Add 15 g (2 t) of salt to the water, cover the pot, and bring the water to a simmer.

Using a 2T (25 g) scoop, shape the dumplings into balls, and put on a large dinner plate. Wetting your hands will make it easier to handle the dough. The recipe makes approximately 16 dumplings. When you have shaped all of the dumplings, drop each dumpling into the simmering water. Cover the pot, and simmer for 8 to 10 minutes. Remove from the water with a skimmer or a slotted spoon.

Serve the dumplings hot in a broth, or as an accompaniment to meat. This serves 6 - 8 people as an appetizer, and 4 people as a side.

White Bean Dip

1-10 oz can white beans, rinsed and drained
3 T chunky peanut butter
3 T olive oil
2 T plain yogurt
2 large cloves garlic, peeled and minced
juice from 1/2 lime
1 t cumin seed, toasted (See note, below)
3 whole cloves
1/4 t black pepper corns
1/8 t cayenne pepper
1/4 t salt

Combine one-half of the beans and the peanut butter in a food processor bowl, and process until the peanut butter and the beans are incorporated. Scrape the mixture into a mixing bowl.

In the processor bowl, combine the remaining beans and the yogurt, and process until smooth. Scrape the mixture into the mixing bowl. Add the garlic and lime juice to the bean mixture.

In a grinder, or mortar, grind the cumin, cloves, and black pepper corns. Add all of the spices to the bean mixture.

Whisk the dip until all the ingredients are mixed together. Garnish with a swirl of olive oil and paprika. Serve with pita or crackers.

Cucumber Salad

Serves 2

1 medium cucumber
2 t kosher salt
2 T rice vinegar
1 t sugar
1 T sesame oil
1/4 t ground black pepper

Wash and peel the cucumber. Slice it thinly (about 1/8"). I use a manoline, although some of you out there are very good with knives.

Layer the cucumber slices in a plastic colander, salting each layer as you go. Sprinkle any remaining salt on the cucumber slices, and gently toss them. Spread them out in the colander, and set aside for at least 15 minutes.

In a small bowl, mix together the vinegar and sugar. Add the sesame oil. Set the dressing aside. (See the note, below.)

Wash your hands. Rinse the cucumber slices in the colander under running water. Use your hands, and squeeze as much liquid as you can from the cucumber slices. Place the squeezed slices in a small serving bowl.

Pour the dressing over the cucumber slices. Sprinkle the ground pepper over the cucumber. If you are not serving the salad immediately, refrigerate it.

Note: If you aren't worried about sodium, you can add 1 T fish sauce or soy sauce to the dressing. Increase the sugar by 1/2 t to 1 t. A sprinkle of cayenne pepper adds a zing, too.

Chili Rellenos

Serves 2

2 small poblano peppers
2 - 4 T queso blanco
1 egg
1/4 c yellow cornmeal
1/2 t salt
1/2 t paprika
2 T corn oil
1/2 small onion, chopped
2 cloves garlic, minced
1/2 cup enchilada sauce
1 chili pepper en adobo + sauce

Roast the peppers in an oven broiler (or over a gas burner) until the skin blisters and chars. Place the roasted peppers in a paper bag, and close the bag tightly.

Beat the egg in a small dish and set aside. Mix together the cornmeal, salt, and paprika on a flat plate.

Remove the peppers from the bag, and remove the skin. Carefully, cut around the stem, and remove the seeds from each pepper. Stuff each pepper with the queso blanco.

Heat 1 T oil in a small iron skillet over medium heat.

Roll each stuffed pepper in the cornmeal mixture, then roll it in the egg, then roll it again in the cornmeal mixture. Fry the stuffed pepper until well browned on each side (2 - 3 minutes per side). Remove the peppers to a warm serving plate.

Quickly add the remaining breading mixture to the skillet, and pour the remaining beaten egg over it. Quickly fry it, and place on the serving plate.

Add another tablespoon oil to the skillet, and fry the onions and garlic until translucent. Add the chili en adobo and the enchilada sauce, and heat until simmering and thickened. Pour over the stuffed peppers, and serve.

Fish Tacos ☺

Serves 2 or 3

A tip of the hat to Ortega® as the inspiration for this Fish Tacos recipe. I substituted tuna for white fleshed fish, and lime juice for lemon juice in the original recipe. I also added chipotle pepper, and I left out the 1/4 c cilantro in the mayonnaise mixture, because I didn't have any.

Filling

1/2 c sour cream (non-fat is okay)
1/2 c mayonnaise (low-fat is okay)
2 chipotle peppers en adobo, finely chopped (about 2T)
1 package taco seasoning mix, divided
3/4 lb tuna steaks, cut into 1/4" x 1" pieces
2 T vegetable oil
2 T lime juice
8 corn tortillas, warmed

Toppings - If you are in a hurry, make use of the salad bar at the supermarket. You can even cheat with store-bought guacamole.

chopped tomatoes
chopped scallions
chopped cabbage or curtido
guacamole (1 avocado, 1/4 t salt, juice of one small lime)
sour cream

Mix sour cream, mayonnaise, chipotle, and 1/2 spice mix in a small serving bowl.

Mix together tuna, vegetable oil, lemon juice, and remaining spice mix. Let stand for a few minutes. Fry the tuna mixture in a medium high skillet, turning it at least once. The tuna cooks very quickly, two to three minutes on each side. As soon as the tuna is done (it will have turned a whitish color), place the fish in a serving dish.

Fill warmed tortillas with tuna and a tablespoon of the mayonnaise mixture. Top with chopped cabbage, tomatoes and scallions, guacamole, and sour cream.

Marinated Asparagus

l lb asparagus stalks
1/3 c olive oil
3 large cloves garlic, thinly sliced
cracked pepper
1/2 t dried basil
1/2 lemon, juiced

Steam asparagus for five minutes, then plunge into a pan of cold water. Arrange the asparagus in a single layer in a dish (a 13 x 9" cake pan works well). Cover and refrigerate the asparagus.

Heat the olive oil in a small skillet over medium low heat. Add the garlic to the oil, stirring the mixture to coat the garlic, and separate all of the garlic slices. Fry the garlic until it is a deep golden brown, about 5 minutes. Remove the skillet from the heat. Crush the oregano and add it to the oil and garlic. Cool the mixture completely.

Pour the oil-garlic mixture over the asparagus. Cover the asparagus and refrigerate at least twelve hours.

To serve, arrange the asparagus and garlic on serving plates and drizzle with lemon juice.

Potato Tortilla

a.k.a. Potato Pie

Serves 4 as a side, 8 as an appetizer.

1/4 c extra virgin olive oil
2 medium potatoes
1 small or medium onion
1 red pepper
1 stalk celery
1 bunch green onions
2 large cloves garlic
4 eggs
salt
pepper
oregano
rosemary

Heat a 9-inch iron or non-stick oven proof skillet on medium heat. Peel and grate the potatoes into a bowl of cold water. Rinse and drain the potatoes in a colander. Squeeze out excess water.

Heat 2 T of the olive oil in the skillet. Add the potatoes, and stir them to coat them with the oil. If desired, add salt and pepper to taste. Fry undisturbed for 10 minutes. With a spatula, turn the potatoes and fry for 10 more minutes.

While the potatoes are frying, peel and chop the onion into medium dice. Seed and slice the pepper into sections, then into 1/4-inch strips. Finely chop the celery. Mince the garlic. To prepare the green onions, trim and peel off the limp or discolored stalks. Cut off the green tops, and chop the white bulbs separately from the tops.

When the potatoes are nicely browned, remove them from the skillet to a plate or bowl. Add the remaining olive oil to the skillet. Set aside the garlic and green onion tops and bulbs. Add the remaining vegetables to the skillet. Stir to coat and cook for about 7 minutes, stirring occasionally. Add the garlic and the chopped green onion bulbs. Add the herbs and salt and pepper to taste, and continue cooking for another three minutes.

While the vegetables are cooking, beat the eggs. Heat the oven to 375º F (190º C).

When the vegetables are soft, remove them from the skillet. Turn the heat to low. Place the potatoes in the skillet, and arrange to cover the bottom of the skillet. Heat for a couple of minutes. Spoon the vegetables on top of the potatoes, then pour the beaten eggs on top of the vegetables. Gently shake the skillet to distribute the eggs evenly. Sprinkle the reserved green onion tops on the eggs. Let the skillet sit for about 3 minutes over low heat. Put the tortilla in the oven, and bake for 10 minutes.

Remove the tortilla from the oven. Serve warm or at room temperature. The potatoes will firm up as they cool.

Variations: Add 1 T chili pepper or 1/2 t hot pepper flakes to the potatoes for a little heat. Stir 5 or 6 chopped olives into the vegetables before adding the eggs. Sprinkle 1 T large capers on top of the eggs. Lay 8 sliced artichoke hearts on top of the vegetables before adding the eggs.

Mushroom and Olive Quesadillas

Makes six appetizers, or three servings.

1 can black beans, drained
2 T olive oil
1 T chili powder
2 large cloves garlic, peeled
6 corn tortillas
4 large mushrooms, scrubbed
8 large olives
3/4 cup shredded sharp cheese
1/4 c thinly sliced green or red pepper
pan spray

Mash the beans. Heat the olive oil in a teflon-coated or iron skillet over medium heat. Add the beans, and stir until bubbly. Meanwhile, finely mince or mash the garlic and add to the beans. Stir in the chili powder, and cook until the beans are no longer soupy and are quite thick. Spoon the beans into a small bowl and set aside.

In a food processor, process the mushrooms and the olives until the mixture is well blended. Spoon into a small bowl.

Heat the skillet to medium high. Lightly coat one side of a tortilla with pan spray. Place the tortilla, sprayed side down on a plate. Put a couple of heaping tablespoons of beans in the middle of the tortilla, and spread the beans to cover the tortilla. Spoon 1/3 of the mushroom mixture on top of the bean mixture. Sprinkle some chopped sweet pepper on top of the mushroom mixture. Follow with 1/4 c shredded cheese, and top with another tortilla and spray it some pan spray.

Carefully transfer the quesadilla to the heated skillet and fry for two to three minutes. Turn the quesadilla, and fry for another couple of minutes.

Cut each quesadilla in quarters. Serve hot with salsa, or whatever you serve with quesadillas.

Happy's Duck Pâté

Make this recipe the day after you roast a duck. Save the neck, giblets and the roasted carcass and make a rich duck stock to use in this recipe.

3 c shredded duck meat (neck, giblets, carcass)
2 eggs
2 T duck fat
1-1/2 c duck stock (brown stock)
1 c port
2/3 c breadcrumbs
1 t crushed peppercorns
1/2 t kosher salt
1 t dried sage

Combine 1 c stock and the port in a saucepan. Bring to a rolling boil over medium heat until the liquid is reduced to 1 c.

In a mixing bowl, combine the shredded meat, fat, bread crumbs. eggs, and spices. Adjust to your taste. If mixture appears dry, add some additional stock.

When the stock/port mixture is reduced, remove from heat and cool slightly. Stir into the duck mixture. The result should appear moist, but hold its shape.

Grease a quart covered baking dish. Scrape the duck mixture into the baking dish. Set the baking dish into a larger baking pan, and pour boiling water in the pan halfway up the side of the dish. Bake in a 300° oven for 1 hour.

Buttered Toasted Squares

1/2 c butter
1/4 - 1/2 lb grated cheese
1/2 t paprika
1 egg separated
1/2 t salt
1/4 c crushed corn flakes

Cream butter. Add egg yolk, cheese, salt, and flakes. Fold in beaten white.

1 loaf unsliced bread. Cut into cubes. Spread 5 sides of cube. Put in 350° for 12 - 15 minutes.

Note: This is another very suspicious looking recipe. I never ate this while growing up. I think Mother probably was served these at her women's circle or something, and asked for the recipe. I'm guessing you'll want to make the cubes at least 1 x 1 x 1 (if not bigger). Bake with the unspread side on the baking sheet. This is one weird, recipe.