Lets Open Up A Restaurant In Santa Fe Cornbread Torte Recipes

Steps:

• The night before: wash beans and remove any debris.
• Place in large mixing bowl and add water to cover plus 4 inches.
• To cook: pour off water from beans and place in 6-quart heavy kettle or dutch oven.
• Add enough water to cover, plus 2 inches.
• Cover and bring to a boil.
• Reduce heat but keep boiling at steady rate.
• Boil beans for about 2 1/2 hours or until just tender.
• Stir occasionally.
• Add water as needed.
• (Ideally, at the end of the cooking time, there will be just enough water to cover the beans.) Remove from heat.
• Add remaining ingredients and stir well.
• Allow to cool.
• Scoop 2 cups of mixture into each freezer bag.
• Try to distribute an equal amount of liquid into each bag.
• Squeeze out excess air and seal.
• Freeze.
• To use: Remove bag from freezer and allow to thaw in refrigerator for 24 hours, OR thaw bag in microwave according to manufacturer's directions, OR run warm water over bag to release contents from bag, then place frozen bean mixture in saucepan and heat over low flame until hot.
• Each bag yields 4 servings.

Steps:

• For the huitlacoche masa dumplings:.
• In a skillet, heat the oil and saute the huitlacoche and leeks, about 5 minutes. Season with salt and pepper and add the epazote. Set aside.
• For the masa bolitas:.
• In a bowl, mix the corn flour, salt and 1 1/2 cups/ 375 ml water. Knead to form your dough.
• Pinch off a golf ball-size piece of dough and press the center to form a cavity. Stuff it with some of the mushroom mixture and add some cheese. Enclose the stuffing with the masa and reshape into a ball. Cover with plastic wrap and keep in the refrigerator until ready to deep-fry.
• For the plantain salsa:.
• In a skillet over medium heat, melt the butter with the canola oil. Add the garlic, leeks and onions, and saute until translucent. Add the plantain bananas and continue sauteing, about 5 minutes. Add the bonito flakes and allspice, and continue sauteing, 2 to 3 minutes. Transfer the mixture to the recipient of the food processor and reduce into a coarse puree, keeping some texture to it. Add a little water if too thick. Season with salt and pepper.
• For the fish:.
• Preheat the oven to 400 degrees F (200 degrees C). Wrap the fish with the hoja santa leaves. Place on a baking tray and bake in the oven for about 5 minutes. Set aside.
• To deep-fry the masa dumplings, heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
• Deep-fry the dumplings until nice and golden brown, about 3 minutes. Transfer to a baking tray covered with paper towels to drain excess oil. Season with salt and pepper.
• To assemble the plate, add a spoonful of the plantain salsa on a plate, lay a piece of fish on the salsa and top with 2 or 3 masa dumplings. Garnish with chia seeds if using and toasted macadamia nuts.
• Cook's Note:.
• Chiapas cheese is a sharp cheese that tastes like aged Cheddar. You can substitute it with Cheddar cheese or any other favorite cheese.

Steps:

• Heat oven to 400.
• Grease 13x9x2 inch pan.
• In large bowl,combine all ingredients, mix well. Spread in pan.
• Bake at 400 for 30-40 minutes or until toothpick comes out clean and top is golden brown.
• 16-18 servings.

Steps:

• In a large saucepan, make a roux out of the butter and flour by melting the butter and adding the flour, mixing until smooth. Cook over low heat for about 3 minutes while mixing continuously.
• Slowly add the milk and then cream. Bring to a boil and simmer for about 10 minutes or until mixture is nice and thick.
• Turn off the heat and whisk in the cheeses and sour cream in the following order: mozzarella, fontina, St. Andre, smoked Gouda, Parmesan, goat cheese, sour cream.
• In a large, separate sauce pan, saute the prosciutto until browned.
• Add the peas.
• Add the cheese sauce and cooked, drained macaroni, tossing to mix well.
• Plate, and garnish with the truffles.
• Serve warm.

Steps:

• Note: Available in larger supermarkets, ethnic stores and European groceries.
• Chestnut puree and chestnut cream are usually imported from France.
• Either product will work well in this recipe.
• Preheat oven to 350 degrees F.
• Line a 9 or 10-inch springform pan with a circle of baking parchment.
• Cake: Prepare melted chocolate.
• Set aside and allow to cool to room temperature.
• Using a whisk or in an electric mixer, blend chestnut cream or puree with butter or margarine.
• Add vanilla, egg yolks and melted chocolate.
• Blend well.
• In another clean bowl, with clean dry beaters, whip the egg whites with the salt, just to break up and foam slightly.
• Gradually, while increasing mixer speed, dust in sugar to form stiff glossy (but not dry) peaks.
• Fold 1/3 of egg whites into chestnut mixture and work in well to loosen.
• Gently fold in remaining 2/3 of egg whites in 2 installments, blending well but taking care not to deflate the mixture.
• Spoon into prepared pan and bake until done, 35-45 minutes.
• Cake rises somewhat and looks dry and slightly cracked on top when done.
• Middle should be soft but firm.
• Cool in pan for 20 minutes, then remove to a wire.
• rack.
• Glaze: Bring the whipping cream (or coffee) to a boil and add the chopped chocolate all at once.
• Remove from heat and stir briskly, using a wire.
• whisk, until all of the chocolate melts.
• Invert cake on a wire cake rack placed on a cookie sheet.
• Pour glaze over cake, using a metal spatula to spread.
• Serve with a dollop of cinnamon-scented whipped cream, or pureed raspberries, or garnished with chocolate shavings, or dusted with sifted confectioners' sugar.

Steps:

• Preheat oven to 350°. Prepare crust by creaming butter and sugar until light and fluffy.
• Add vanilla, flour and almonds.
• Press crust into 8x8 square pan (I use glass).
• Pierce crust all over with fork and bake for 10 minutes.
• Remove from oven and let cool slightly.
• Meanwhile prepare filling by beating cream cheese until lumps are removed and add sugar.
• Continue to beat for about 1 minute and then add egg and vanilla.
• Beat until well combined.
• Spread filling over crust.
• Thinly slice drained pears lengthwise and arrange over cream cheese, slightly overlapping each slice in neat rows.
• Sprinkle cinnamon sugar topping over the top.
• Bake for 25 minutes or until crust is golden brown and filling has puffed up a little bit and almost set.
• Cool completely and refrigerate until cold (at least 3 hours, overnight is recommended).
• Slice into squares to serve.