more Food & Wine, February 1999

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* Exported from MasterCook Mac *

 

Avocado-Black Bean Salsa

 

Recipe By : Food & Wine, February 1999

Serving Size : 1 Preparation Time :0:10

Categories : Mexican/Southwestern Sauces, dressings, condiments

 

Amount Measure Ingredient -- Preparation Method

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15 ozs black beans -- canned

1 sm Haas avocado -- finely chopped

6 radish -- finely chopped

6 scallions -- finely chopped

1/3 c fresh lime juice

1/4 c fresh cilantro -- chopped

1/4 c vegetable oil

2 serrano peppers -- minced

1/2 tsp salt -- to taste

 

In a medium bowl, mix all ingredients until combined.

 

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Per serving: 2040 Calories; 61g Fat (26% calories from fat); 97g Protein; 292g

Carbohydrate; 0mg Cholesterol; 1121mg Sodium

 

 

 

* Exported from MasterCook Mac *

 

Carmelized Endives

 

Recipe By : Food & Wine, February 1999

Serving Size : 4 Preparation Time :1:10

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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8 endive -- cored

2 tbsps unsalted butter

water

1 pinch salt

1 pinch sugar

2 tsps fresh lemon juice

 

Rinse the endives under cold running water but do not dry. Melt the butter in a

large deep skillet. Add the endives, 1/4 cup of water and the salt and sugar.

Cover and cook over low heat, turning occasionally, until the endives are tender

and carmelized, about 1 hour; add a bit of water if the endives look dry.

Sprinkle with lemon juice and serve hot or at room temperature.

 

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Per serving: 205 Calories; 8g Fat (30% calories from fat); 11g Protein; 30g

Carbohydrate; 16mg Cholesterol; 228mg Sodium

 

 

 

* Exported from MasterCook Mac *

 

Corn and Zucchini Enchiladas with Chile Sauce

 

Recipe By : Food & Wine, February 1999

Serving Size : 4 Preparation Time :0:45

Categories : Mexican/Southwestern

 

Amount Measure Ingredient -- Preparation Method

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1 lb tomatillos -- husks removed

1 lg garlic clove -- unpeeled

1 clove minced garlic

2 dried de arbol chiles -- stemmed

2 tbsps water

1 tsp salt

1/4 c vegetable oil

1 onion -- finely chopped

1 tsp dried oregano

1 zucchini -- cut into 1/2 " chunks

1 c frozen corn kernels -- thawed

8 6 " corn tortillas

1 c monterey jack cheese -- grated

 

Preheat the oven to 400 degrees. Heat a grill pan or large cast-iron skillet.

Grill the tomatillos and unpeeled garlic clove over moderately high heat,

turning often, until the tomatillos and garlic are soft and blackened in spots,

8 to 10 minutes. Add the chiles to the grill and toast just until lightly

charred, about 3 minutes. Transfer to a plate and let cool slightly. Coarsely

chop the chiles.

 

Remove the papery skin from the garlic clove. Transfer the garlic to a blender,

add the grilled tomatillos and chiles, the water and 1/2 teaspoon of the salt

and blend to a coarse sauce.

 

In a large skillet, heat 1 tablespoon of the oil. Add the onion, minced garlic,

oregano and the remaining 1/2 teaspoon salt and cook over moderately high heat

until the onion has softened, about 5 minutes. Add the zucchini and cook,

stirring, until softened, about 5 minutes longer. Stir in the corn and cook just

until heated through, about 1 minute.

 

Pour half of the tomatillo sauce into a 13 " x 9 " baking dish. In a medium

skillet, heat the remaining 3 tablespoons of oil over moderately high heat.

Using tongs and working with 1 tortilla at a dime, dip both sides of each one

briefly in the hot oil just until the tortilla softens; let any excess oil drip

back into the pan. Lay the tortillas on a work surface and spoon about 2 1/2

tablespoons of the zucchini filling across the center of each; sprinkle each one

with 1 tablespoon of the cheese. Roll up the tortillas and transfer them to the

baking dish.

 

Pour the remaining tomatillo sauce over the enchiladas and sprinkle with the

remaining cheese. Cover the dish with foil and bak for about 10 minutes, or

until heated through. Serve immediately.

 

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Per serving: 312 Calories; 24g Fat (65% calories from fat); 10g Protein; 18g

Carbohydrate; 25mg Cholesterol; 824mg Sodium

 

 

 

* Exported from MasterCook Mac *

 

Turkish Style Leeks

 

Recipe By : Food & Wine, February 1999

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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2 lbs leeks -- extra-long

2 lg carrots -- thinly sliced

1 sm onion -- finely chopped

1/4 c extra-virgin olive oil

2 tsps sugar

salt

1 tbsp white rice

2 tbsps fresh lemon juice

1/4 c fresh parsley -- finely chopped

freshly ground pepper

 

Trim the root ends from the leeks and peel off the tough outer layers. Wash the

leeks and cut the white and light greenparts into 2-inch lengths. Soak the leeks

in a bowl of warm water for 30 minutes.

 

In a medium enameled cast-iron casserole, cook the carrots and onion in the

olive oil over moderate heat, stirring, until the onion softens. Lift the leeks

out of the water and stir them in, along with the sugar and 3/4 teaspoon of

salt. Moisten a sheet of parchment paper that is slightly larger than the

casserole. Crumple it and spread it directly on the vegetables. Tightly cover

the casserole and cook over low heat, stirring occasionally, until the leeks are

tender, about 20 minutes. Add 1 or 2 tablespoons of water if the leeks look dry.

 

Gently stir the rice into the vegetables. Replace the parchment paper and the

lid and cook over low heat until the leeks are very tender, about 20 minutes

longer. Remove from the heat and let stand covered for up to 1 hour. Stir in the

lemon juice, add the parsley and season with salt and pepper. Serve warm, at

room temperature or chilled.

 

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Per serving: 223 Calories; 14g Fat (54% calories from fat); 2g Protein; 24g

Carbohydrate; 0mg Cholesterol; 171mg Sodium