I started with homemade bread. There’s no recipe, since I don’t need one to make a simple (and not particularly exciting) white bread. This was made with King Arthur bread flour, by the way.
That accompanied a curried pumpkin soup, which turned out delicious. Basically, you dice half an onion and mince about an inch of fresh ginger, saute them in olive oil. Then add 1 c. water, 1 c. vegetable broth, a 15-0z can pumpkin puree, 1/2 c. cream, and bring to a boil. Then season with 1 T. cumin, 1 T. minced garlic, 1 tsp. curry powder, 1 tsp. turmeric and some black pepper. Simmer for about 20 minutes. Add cayenne to taste before serving.
The main course was poached salmon, which is just a salmon filet simmered in a mixture of water and pino grigio, with a little bit of garlic and fresh dill. I accompanied that with wild rice pilar, which is just wild rice cooked per package directions, with sautéed mushrooms and pine nuts tossed in, and tahini-glazed roasted carrots (from a recipe by Adeena Sussman). All of that was delicious, especially the carrots.
I had intended to make an apple-cranberry crisp for dessert and eat it with a little bit of Haagen Dasz bourbon ice cream, but I was just too full. So that waited for the next day, but I didn’t photograph it.
While I am on the subject of recipes, I contributed my most requested recipe (chocolate rum cheesecake) to the Community Cookbook for Better Said Than Done, to accompany our storytelling show tomorrow night.
But another friend asked me (way back in July) for the recipe for Cheese Enchiladas with Bean and Corn Chili, which I had brought to a potluck ages ago. So I might as well put it here. This serves 6:
1 c. chopped onion
2 cloves garlic, finely chopped
3 T. vegetable oil
1 can (14 oz.) plum tomatoes
3/4 tsp cumin
1/8 tsp black pepper
1/8 tsp red papper flakes
1 can (19 oz) kidney beans, undrained
1 can (12 oz) corn niblets, drained
1 can (4 oz) chopped green chiles
1 container (8 oz) ricotta cheese)
2 c. shredded jack cheese
1 package (5 oz) 5-inch corn tortillas
1. Saute onion and garlic in 1 T. oil in large skillet until soft, about 5 minutes
2. Add tomatoes. Stir in cumin, black pepper, and red pepper flakes. Bring to boiling, breaking up tomatoes. Add black beans, corn, and half the chilis. Simmer covered for 15 minutes, stirring occassionally.
3. Lightly grease 13 x 9 x 2 pan. Spoon chile into pan.
4. Combine ricotta, 1 1/2 c. jack cheese, and remaining chiles in a small bowl.
5. Soften a tortilla in 1/2 tsp. oil in small skillet over medium high heat, turning once. Spoon 2 T. cheese mixture down the center. Roll up. Place on top of chili, seam side down. Repeat with remaining tortillas and filling (should be about 10). Sprinkle remaining jack cheese over enchiladas.
6. Bake in preheated 375 degree oven for 30 minutes, until bubbly. This entry was originally posted at https://fauxklore.dreamwidth.org/479375.html. Please comment there using OpenID.