Mexican Lentil And Chorizo Soup

Mexican Lentil And Chorizo Soup

 

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This recipe for Lentil And Chorizo Soup is from The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach by the America’s Test Kitchen. It is very very good. The soup should be made 1 day in advance. I went to a European deli to get these sausages. I served the soup with sourdough made with eggs and olive oil. This combination was great! Recipes from this book are reliable and very exciting. I used chili powder that included cumin and oregano. Red lentils were exciting, but the recipe includes brown lentils. Brown lentils probably have a stronger flavor.

1. The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach (Kindle Location 1879). America’s Test Kitchen. Kindle Edition.

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Chef John’s Chicago Deep Dish Pizza, Baking Bread In A Dutch Oven, And A Simple Quesadilla

Chef John’s Chicago Deep Dish Pizza, Baking Bread In A Dutch Oven, And A Simple Quesadilla

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Chef John makes great food! This recipe for making pizza has the best ideas for making pizza. I am going to use these ideas for making pizza in the future. The flavors are very exciting. Putting shredded parmesan on the top was great. The pizza sauce was exciting. The crust was flavorful. The pizza was even better the next day. I suggest baking this pizza at 400°F/204°C for 10 minutes and then at 350°F/177°C for 30 or more minutes.

Baking bread in a Dutch oven is exciting! The bread browns perfectly. This sourdough includes (is enriched with) eggs and olive oil. The flavor is very exciting. I am going to reduce the temperature since the bottom of the bread started to burn. I am planning to bake this bread at 400°F/204°C for 10 minutes and then at 350°F/177°C for 30 or more minutes.

This quesadilla was made with extra-sharp cheddar, sour cream, and hot sauce. The extra-sharp cheddar has great flavor. I also like to put sour cream and guacamole on quesadillas. I like to pour cheese that melts on the panini press over top of the quesadilla.

Chef John’s Chicago Deep Dish Pizza

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Baking Bread In A Dutch Oven

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A Simple Quesadilla

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Chef John’s Chicago Deep Dish Pizza

Chicago Deep Dish Pizza, or “Pizza” As We Call It In New York

Amazing Navajo Tacos

Amazing Navajo Tacos

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These Navajo Tacos were the very best. They were so exciting! The recipes for the taco meat and the refried beans are from The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach by the America’s Test Kitchen. These recipes are amazing. I made Navajo tacos last year. These tacos are a big improvement. I used my caliente especial recipe for making taco sauce. The tacos with taco sauce and sour cream are very different than the tacos without these things. Both were exciting.

Since I cut the scones in half, someone may want to roll the dough to make a 20 x 20 inch (50.8 x 50.8 cm) sheet. The best way I have found for cutting shredded lettuce or cabbage for sandwiches or coleslaw is by making lettuce or cabbage chiffonade. Chiffonade is created by stacking and rolling leaves to make a cigar or cigarette. The ends of the cylinder are cut to make shreds. Since condiments should be room temperature to have the best flavor, using the defrost feature of a microwave makes this possible without being inconvenienced.

Scones

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Taco Sauce

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Refried Beans

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Taco Meat

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Navajo Tacos

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Iceberg Lettuce Chiffonade, Make Condiments Room Temp With Microwave Using Defrost

Download The Recipes:

Scones

Taco Sauce

1. The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach (Kindle Location 2488). America’s Test Kitchen. Kindle Edition.

2. The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach (Kindle Location 8247). America’s Test Kitchen. Kindle Edition.

Greek Lemon Rice Soup

Greek Lemon Rice Soup

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I made this spontaneously using my knowledge of cooking techniques! This was one of my mother’s favorite soups. It was served at a Greek-Italian restaurant where I lived when I was young. The recipes on the internet were confusing. After thinking for a moment, I created this recipe. It is perfect! I added instructions in the recipe for adding less rice. I am very pleased.

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Greek Lemon Rice Soup

Carne Guisada – Mexican Beef Stew

Carne Guisada – Mexican Beef Stew

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Note: 1) clean a dirty Dutch oven by boiling water in the oven while using the lid

This is Mexican beef stew. This recipe is from the book Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach by the America’s Test Kitchen. I have never had better stew. Making the gravy with chili peppers is a great idea. The recipe instructed someone to steep dried chilies in the stew. Since I did not have any dried peppers, I used 2 tablespoons of chili powder made with equal proportions of ancho and arbol peppers. Using chili powder worked very well. Green olives are very exciting in stew. I like to put brown sugar and butter in American stew. This book by America’s Test Kitchen is the very best!

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1, The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach (Kindle Location 2056). America’s Test Kitchen. Kindle Edition.

American Sourdough & Crackers And Cheese

American Sourdough & Crackers And Cheese

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This is my new recipe that I baked in my new convection oven. I am calling this bread American sourdough because it is moist, soft, chewy, perfectly browned, flavorful, and exciting to eat! This is good bread. I added olive oil to the bread and changed the proportions of some of the ingredients in my old sourdough recipe. My new convection oven is made with shiny steel. Shiny steel browns food very well. This oven does not have “true convection.” True convection probably has no exposed heating elements. The heat is created by blowing hot air into the oven. The elements are in a separate compartment. The fan in the oven eliminates hot or cold spots.

Ovens similar to this are available at hardware stores or at Amazon. Since the oven is small, it cannot brown the top of the bread. The toast function uses the broiler and oven heating elements simultaneously. To bake the bread, I toasted it for about 10 minutes, and then I baked it for 20 minutes.  Specifically, I toasted the bread at 450°F/232°C for 8 minutes, I baked it at 450°F/232°C for 2 additional minutes, and then I baked the bread for 20 more minutes at 350°F/177°C. I put ramekins of water in the bottom of the oven to create humidity inside the oven.

When I have cheese and crackers, I like the temperature of the cheese to be at room temperature. To make this possible without waiting, I defrost cheese for 10 second intervals. I microwaved the cheese slices in these pictures for 20 seconds.

First Attempt Baking In Small Convection Oven

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Second Attempt Baking In A Small Convection Oven

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Crackers And Cheese

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American Sourdough

Carne Asada Dinner With Chips And Guacamole And My Caliente Especial (My Special Runny Salsa)

Carne Asada Dinner With Chips And Guacamole And My Caliente Especial (My Special Runny Salsa)

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Note: 1) I put the wrong pico de gallo recipe in this blog post, I wanted my pico de gallo recipe in my blog post on making burritos, 2) consider making caliente with white vinegar

These Mexican steaks were the very best. Some of these recipes are from The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach by the America’s Test Kitchen. So far, their recipes are reliable and very exciting. I am very pleased to have this book. This carne asada is a skirt steak pounded and cut to make 4, 1/4 inch steaks. The steaks were dry brined with kosher salt and cumin. They seemed a little fatty, very flavorful, and very exciting. Using lime is optional.

Caliente is the name of the salsa people used at my favorite Mexican restaurant. This recipe is my first attempt to recreate the recipe. I boiled Pico De Gallo after adding apple cider vinegar to the salsa. Eventually, I will probably use crushed tomatoes from a can. This will probably change the color and flavor of the salsa. I believe that crushed tomatoes might make the salsa more authentic. Someone might want to use half of the amount of apple cider vinegar. The salsa must be made 1 day in advance because the heat from using 2 jalapenos is not noticeable after 24 hours.

Deep frying in a Dutch oven seems much safer. On my induction cooktop, the temperature did not exceed 350°F/177°C. This is great! I did not have to adjust the heat while I fried.

Carne Asada

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My Caliente Especial

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Guacamole

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Fresh Chips

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Download The Recipes:

Caliente (My Runny Salsa)

Pico De Gallo (Updated)

Fresh Chips

1. The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach (Kindle Location 728). America’s Test Kitchen. Kindle Edition

2. The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach (Kindle Location 5948). America’s Test Kitchen. Kindle Edition.