Line the bottom of a 13x9 greased pan with green chiles. Top with cheese. Combine egg, milk, flour, and salt. Pour over chiles. Bake at 350 for 45 minutes.
Set leaves on a plate. Add oranges, almonds, cheese, chives and salt. Cover with Vinagreta de Ajo Tostado. Serve.
1. Place bacon in a Dutch oven; cook until the fat is rendered and the strips are crisp, 7 minutes. Remove the bacon with a slotted spoon to drain on paper towels. Add the onion and squash to the bacon fat; cook, stirring often, until tender, about 8 minutes. Stir in the garlic and ginger; cook 1 minute.
2. Meanwhile, heat the broth, wine, salt and pepper in a saucepan to a simmer. Stir rice into squash mixture; cook, stirring, over medium heat to coat the grains of rice with the fat, 1 minute. Stir in 2 cups of the broth mixture; cook over medium-high heat until the broth comes to a simmer. Reduce heat to keep the broth at a gentle simmer. Cook, stirring often, until most of the liquid has been absorbed, about 8 minutes. Add another 1/2 cup of the broth. Simmer gently, stirring until it is absorbed, 5 minutes. Continue simmering and adding broth, 1/2 cup at a time, until the rice is just tender but not hard in the interior, 12-15 minutes.
3. Stir in the shredded duck or chicken, cheese and chives. Serve in wide bowls; sprinkle each serving with the bacon and more cheese, if desired.
Source: Chicago Tribune
Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside. Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Mix in sautéed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper.
Spoon rice into bowls. Spoon dal over. Top with tomatoes, cilantro and chili.
Bon Appetit, March 1999
Bring 2 1/4 cups water to boil in heavy medium saucepan. Mix in rice and salt. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 40 minutes. Transfer rice to large bowl; fluff with fork and cool.
Whisk vinegar and sugar in small bowl. Gradually whisk in oil. Pour over rice. Add tomatoes and basil and toss to combine. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
Bon Appetit, August 2000
Garnish:
Preheat oven to 375 degrees and bake eggplant for 30 minutes, or until outside is crisp and inside is soft.
Allow to cool for 20 minutes.
Cut open eggplant and scoop out the flesh into colander and allow to drain for 10 minutes. Removing the excess liquid helps to eliminate a bitter flavor.
Place eggplant flesh in a medium bowl. Add remaining ingredients and mash together. You can also use a food processor instead of by hand. Pulse for about 2 minutes.
Place in serving bowl and top with lemon juice and olive oil. Add other garnishments according to taste.
Serve with warm or toasted pita or flatbread. Enjoy!
Saad Fayed, About.com
In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.
Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don’t need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.
Paula Deen
For tomatoes:
For fritters:
For arugula:
Prepare tomatoes:
Cook white and pale green scallions in oil in a 10- to 12-inch nonstick skillet over moderate heat, stirring, until softened, 1 to 2 minutes. Add tomatoes, salt, and pepper and cook, stirring, until tomatoes begin to soften, 3 to 5 minutes. Remove from heat and stir in scallion greens. Transfer to a bowl and cool to warm.
Make fritters while tomatoes cool:
Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain in a sieve, then rinse under cold water and pat dry.
Whisk together cornmeal, flour, salt, baking soda, and sugar in a bowl. Whisk together milk and egg in another bowl, then add to dry ingredients and stir until just combined (do not overmix). Stir in corn.
Heat oil in cleaned skillet over moderate heat until hot but not smoking. Working in batches of 4, spoon 1 heaping tablespoon batter per fritter into skillet and fry, turning over once, until lightly browned, about 4 minutes total. Transfer with a spatula to paper towels to drain.
Prepare arugula:
Whisk together vinegar, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add arugula and toss to coat.
Divide arugula, fritters, and tomatoes among 8 small plates.
Gourmet, August 2003
Brown the garlic whole in the olive oil in a large pot, then remove the garlic and chop it finely. Brown the bread in the same oil that the garlic was cooked in. Chop the bread into small (crouton-sized) pieces and add the garlic and bread back into the pot and add the broth, then bring to a simmering boil. Beat the eggs and drizzle in.
Serves 4
Wash the mushrooms and cut off the stems. Slice six caps and save for garnish. Discard any dried ends from stems. Grind or chop the remaining caps and stems very fine. Simmer, covered in the broth with the onion thirty minutes.
Sauté the saved caps in one tablespoon of butter.
Melt the remaining butter in a saucepan, add the flour and stir with a wire whisk until blended. Meanwhile bring the milk to a boil and add all at once to the butter-flour mixture, stirring vigorously until the sauce is thickened and smooth. Add the cream.
Combine the mushroom-broth mixture with the sauce and season to taste with salt, pepper, and Tabasco sauce. Reheat and add the sherry before serving. Garnish with the sautéed sliced mushrooms.
New York Times Cookbook