War on Roquefort

Yet another unfair blow given to the American people courtesy of the Bush legacy:

In its final days, the Bush administration imposed a 300 percent duty on Roquefort, in effect closing off the U.S. market. Americans, it declared, will no longer get to taste the creamy concoction that, in its authentic, most glorious form, comes with an odor of wet sheep and veins of blue mold that go perfectly with rye bread and coarse red wine.

What's a girl to do with out Italian sparkling water & Roquefort cheese?

Image, Bob Edme, Associated Press.
Article, Edward Cody, Washington Post.

Simple Supper: Spiked Sweet Potato Soup

As of late, I've been completely hooked on sweet potatoes. Luckily, these tubers are high in beta kerotene, vitamin C, & vitamin B -- not a bad thing to be hooked on! My boss, learning of my recent obsession, brought me a recipe for sweet potato soup she found in the paper (which paper, I'm not sure*). For a quiet night in with friends and movies it made a perfect meal. Bright orange with pops yellow and green make this soup quite a beauty. Try serving it with sourdough bread. The bite in the bread is a nice foil to the mild sweetness in the soup.


Spiked Sweet Potato Soup
1 tbsp peanut oil
1/2 c. onion, diced
2 cloves garlic, minced
3 medium sweet potatoes, peeled & cubed
4 c. vegetable or chicken stock
1 medium jalapeño, seeded & minced
1 c. frozen corn kernels
2 tbsp. ribbon cane or molasses syrup
1/4 c. scallions, minced
1/2 tbsp. kosher salt
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
pinch of cinnamon

In a large dutch oven, heat the peanut oil and saute the onion, jalapeño, and garlic until soft. Add the stock & bring to a boil. Throw in the potatoes, salt, and pepper and simmer over medium heat for 12 - 15 minutes. With an immersion blender or food processor puree the sweet potatoes mixture. Add the corn, scallions, ribbon cane, cayenne, and cinnamon and simmer for a minute or two to heat through.


On a side note, many thanks to the kitchn for publishing my hot toddy recipe!

*While perusing through blogs this evening I came across the source of this recipe: NYT, of course. Thanks to The Wednesday Chef for pointing it out!

Published.

An article from cloves and cream has recently been published in The Printed Blog, a new publication based out of Chicago. TPB is "the world's first daily newspaper comprised entirely of blogs and other user generated content." Recently reviewed in The New York Times and Wired, TBP aims "to change the way people read, understand and relate to others ... [and] hope[s] to play a pivotal role in reversing the fortunes of the sinking newspaper industry with [their]new-media project."

So, check out the feature on my bourbon hot tea toddy in print! Their latest issue can be picked up in Chicago and San Francisco or can be downloaded here.

Image, theprintedblog.com & thekitchn.com. Thanks guys!

Happy Chinese New Year!

We packed up our Freixenet and fireworks weeks ago, but many are just now ringing in the new year. Tonight, Ray and I celebrated The Chinese New Year with a veritable feast.  The Chinese calendar is divided into twelve zodiac animals and this year is the ox. Word has it that the ox symbolizes hard work and honesty. What does that mean to us? Hopefully, '09 will be a year of diligence, strength, and stability. Oh! And guess who was born the Year of the Ox? President Obama. Take that for what it's worth, but let's hope that's a good sign.

Soy Marinade & Dipping Sauce

1/4 c. soy sauce

1 tsp. rice vinegar

1/2 tsp. sesame oil

1/4 tsp. garlic salt

1/4 tsp. red pepper flakes

Combine all ingredients in a small bowl & whisk together.

Tofu Crisps, thekitchn.com

1 16 oz. block of tofu, drained 

1/4 c. soy marinade (see above)

1 tsp. sesame seeds

1 tbsp. scallion, minced

Drain and rinse the tofu. Line a rimmed dinner plate (or baking sheet) with a clean dish towel (or paper towels) and set the tofu on top. Place another plate on top to press out some of the excess liquid. Let sit 15 - 30 minutes. Cut the tofu into 1/2" thick strips. Cubes work well too. Put the cut tofu in a shallow dish, cover with marinade, and let sit for 15 - 30 minutes. Make sure to flip the tofu a few times so the marinade is absorbed evenly. The longer you let the tofu sit, the deeper the flavor will be.  Pre-heat your oven (or toaster oven!) to 350-degrees. Cover a baking sheet (or toaster oven insert) with aluminum foil and coat with vegetable oil. Cook the tofu strips for 10 minutes and then flip them over. Continue cooking and flipping every 10 minutes until the tofu is as baked as you like it, 20 - 45 minutes total. Garnish with scallions, sesame seeds, and you choice of dipping sauce.

Scallion Cakes

2 c. flour
3/4 c. water
4 tbsp. unsalted butter
2 tsp sea salt
4 scallions, minced

Combine 2 cups unbleached flour and 3/4 cup water. Knead until smooth, about (10 min). Let stand for 15 to 20 minutes, covered with a damp cloth. Divide the dough into 4 parts and set aside. Mince 4 scallions, divide into 4 equal parts and set aside. Using a rolling pin, roll each dough section out into a thin pancake. Tope each cake with 1 tbsp. butter, 1/2 tsp. sea salt, and scallions. Roll each cake up into a long roll, closing the ends. Once in a long roll, roll the cakes back out flat into 8" cakes. Fry 1 to 2 minutes on each side. Then cover with lid and steam briefly. Cut into 8 triangular sections (like slicing a pizza!). Serve with a soy dipping sauce.

Kale & Edamame Dumplings, yields 4 dozen, seriouseats.com

1 pound kale, stems and center ribs discarded, finely shredded
1/2 pound frozen shelled edamame
1 bunch cilantro, leaves only, coarsely chopped
4 scallions, finely chopped
2 tbsp. soy sauce
2 tbsp. red wine vinegar
3 cloves garlic, minced
1 tbsp. ginger, minced
1 tbsp. sesame oil
1/2 tsp. fine salt
1 package "Shanghai style" dumpling wrappers, these can be found in the freezer section of most major markets

For the filling: Bring a large pot of salted water to a boil. Cook kale until softened (about 15 minutes). In the last 5 minutes of cooking, toss in the frozen edamame. Drain, rinse in cold water, and squeeze out excess water. Put the kale and edamame in medium bowl, then combine all remaining ingredients. Stir to incorporate.

Formation: First, prepare a small bowl of cold water. Pile two teaspoons of filling in the center of the dumpling wrapper. Using your fingertip, moisten the outer edge of the wrapper with water. Fold wrapper in half, forming a half-moon, and pleat the edges, pressing firmly to seal. Repeat with remaining dumplings.

To cook: Working in batches, carefully lower dumplings into a medium pot of boiling water and boil for 3 to 5 minutes. They are done when the skins are translucent.

**If you don't plan on cooking all of them at once, the dumplings will keep in the freezer for up to one month.  Simply defrost before boiling, then prepare as usual.

Simple Supper: Spaghetti with Sweet Pea Purée & Crispy Prosciutto

I adore pasta. There's no two ways about it. It's creamy, easy, comforting, & endlessly flexible. Despite it's flexibility, however, I often find myself in a pasta rut. Olive oil, garlic, artichoke hearts, capers, tomatoes, and the like are my go to savory flavors. They're delicious, reliable, and easy, but they have their limits. So, my excitement when I ran across this pea purée recipe on seriouseats.com was palpable. Yet another quick and easy delicious pasta dish, but the resulting flavor is sweet and creamy with a crisp salty bite -- a nice break from the usual salty/savory flavor. This recipe breaths new life into old favorites.

Spaghetti with Sweet Pea Purée & Crispy Prosciutto, serves 2
1/2 pound spaghetti
1 tablespoons butter or olive oil
2 shallots, minced
10 ounces frozen peas
1 cup whipping cream

pinch nutmeg (optional)
salt & pepper to taste
2 slices prosciutto, for garnish
a few parmesan shavings, for garnish

Bring water to a boil in a large stock pot. Meanwhile, mince the shallots and saute in olive oil. Once translucent (about 3 minutes), add in the peas and saute for a moment until bright green (about 1 minute). Toss the peas and shallots in a food processor and pulse. Slowly blend in the whipping cream then transfer back to your sauce pan and add nutmeg, salt, and pepper. Heat through. Drain the pasta and toss in with the pea puree. Plate the pasta, wipe your saute pan down, and fry the prosciutto until crispy (about 4 minutes). Garnish the pasta with prosciutto and parmesan shavings.

Mexican Martini

Sunday evenings are usually set aside for next week's prep, but the weekend's not over yet!  Why not eek out a bit more relaxation time with some cocktails?  Mexican Martinis (a drink of choice in Austin, but not commonly found else where) are my favorite way to unwind.  A splash of olive brine adds a nice complexity to your typical margarita and serving it shaken guarantees your last sip will be just as good as your first.

Mexican Martini

1 shot tequila

1 shot fresh lime juice

2 tsp. controy or orange juice

1/2 tsp. olive brine

2 large olives (I prefer jalepeno stuffed for a bit more kick.)

In a martini shaker pour tequila, lime juice, orange juice, and olive brine over ice & shake vigorously.  Once the shaker is just about too cold to hold and the outside has frosted (around 115 shakes) pour in a martini glass.  Garnish with two olives and a lime wedge.

Image, austin360.com

Chicken Pot Pie

More often than not, chicken pot pie is something yanked out of the freezer and popped in the microwave for a few minutes as a last ditch resort for dinner.  Give this dish another chance and try a home made version.  The flavor is much richer, the chicken isn't rubbery, and the crust is actually flakey!  They may share a name, but that's where these two pies diverge.

Chicken Pot Pie, serves 4 - 6

2 lrg. boneless, skinless chicken breasts, boiled and shredded

1 tbsp. olive oil

1 lrg. onion, coarsely chopped

3 - 4 carrots, chopped

3 tbsp. flour

1/2 dry white wine

1 c. frozen peas

3/4 c. broccoli flourettes

1 tbsp. fresh thyme

salt and pepper to taste

2 9" store-bought pie crusts, thawed

Heat oven to 400F and boil the chicken until cooked through (10 - 12 minutes).  Let the chicken cool, then shred it and set aside.  Meanwhile, heat the oil in a sauce pan over medium heat and cook the carrots and onions until they have softened (7 - 8 minutes).  Sprinkle the veggies with flour and saute for a minute longer.  Add the wine and cook until evaporated (5 minutes).  Add the milk and simmer until thickened (about 3 minutes).  Toss in the peas, broccoli, thyme, chicken, and a bit of salt and pepper.  Transfer to the bottom pie crust and top with the second crust.  Don't forget to vent the crust (either by cutting small slits or pricking it with a fork).  Bake for 30 to 35 minutes or until the crust is golden brown.

Recipe, realsimple. 

Nobody Makes 'Em Like Mother's

It's doubtful that anyone was more heart broken than me when the news of Mother's Cookies bankruptcy broke. In disbelief I roamed the aisles of every market in town looking for one last bag of Circus cookies. Those little gems sparkled, especially as a child. Nothing spreads a smile across a little girl's face more quickly than a heaping plate of pink and white frosted cookies, with sprinkles no less. It seems my cookie depression nearing an end. Today, serious eats posted news of Kellogg's purchase of the Bay Area cookie company. Here's what they had to say:

Kellogg Company plans on reintroducing many of Mother's Cookies back into stores on the West coast by June, 2009. While we may not have all varieties of Mother's Cookies available at that time, we are working on some of your favorites like Mother's Circus Animals, Mother's Iced Oatmeal cookies, Mother's Parade Animal cookies, Mother's Chocolate Chip, Mother's Coconut Cocadas, Mother's Macaroons, Mother's Taffy Sandwich cookies, Mother's English Tea cookies, Mother's Double Fudge Sandwich cookies, Mother's Vanilla Crème Sandwich cookies, and Mother's Iced Lemon cookies.

Image, via food librarian.

Smitten: Foodzie

Do you ever find yourself scouring your local markets desperately trying to find the perfect food item? Maybe it's carefully crafted chocolates for a friend, perhaps an organic hand pressed olive oil for perfect pasta, or possibly bright new tea blends to shake up your morning routine. Whatever it may be, we all have our culinary white whales.

Hunt no longer. Online retailer foodzie.com, in the vein of wildly successful etsy.com, is now open for business. This gem of a site introduces themselves as "an online marketplace where you can discover and buy food from small artisan producers and growers." The site's section is small but growing. Make sure to check in daily and you might just come across your white whale.

Image, Seth Ellis Chocolatier's ginger truffles via foodzie

Simple Supper: Wilted Spinach Salad with Sweet Potatoes & Parsnips

The produce department can be a bit bleak in the dead of winter. Yams, parsnips, sweet potatoes, kale, and the like, at first glance, are bit underwhelming. Don't discount them just yet though. True, they don't catch the eye like the beauties found in the summer, but when given a chance winter vegetables can sing just like their summer counterparts.

For ages, sweet potatoes have always fallen at the bottom of my produce list. One too many encounters with gooey sweet potato casserole had this tuber forever black listed in my mind. But, I've found when treated just like an ordinary potato the sweet variety does just fine. Their flavor, ultimately, is rich, buttery, & mild, with just a whisper of sweetness. So, bake them, fry them, drizzle them with olive oil, salt them, but whatever you do, please, don't include marshmallows.

Wilted Spinach Salad with Sweet Potatoes & Parsnips
1 - 2 sweet potatoes, peeled and cubed
2 parsnips, cubed
1 yellow onion, sliced in rings
3 c. baby spinach leaves
3 tbsp. olive oil
1/2 lemon, juiced
salt and pepper to taste

Preheat oven to 425F. Peel & cube the sweet potatoes, cube the parsnips, & slice thick onion rings. In a medium baking dish, coat the veggies in olive oil, salt, and pepper. Bake for 20 - 25 minutes or until soft. While the veggies are in the oven, wash some baby spinach leaves and toss in a salad bowl. Once baked through, fold the potatoes, parsnips, and onions in the salad while they are still warm. The warmth from the veggies will wilt the spinach slightly. Top with shaved parmesan, lemon juice, olive oil, salt and pepper.

Spiked Cauliflower Macaroni and Cheese

As a kid, macaroni meant a bright orange bowlful of yummy stuff. It didn't matter what it was or that the cheese came powdered and prepacked. It was orange. It was gooey. And it was good. I was always a bit disappointed by "homemade" macaroni. The color was off, something was off, it just wasn't quite right. I steered clear of the stuff for ages. I'm not sure exactly what finally convinced me to give it another shot (probably some combination of my mother's fantastic cooking and a bit of culinary maturation), but now I count it among my favorites.

Commonly, homemade macaroni is made with a béchamel sauce. Try swapping out the sauce for sour cream & dijon mustard. It may sound a tad odd, but it gives the dish and unexpected bright flavor. Not to mention, it cuts down on some of those pesky calories that everyone is trying to avoid this time of year. So you can have your cake macaroni and eat it too!

Spiked Cauliflower Macaroni and Cheese, serves 6

12 oz macaroni
1 1/2 c. low fat sour cream
1/2 c. 2% milk
1 1/2 c. extra sharp cheddar, grated
1 head cauliflower, chopped
1 onion, coarsely chopped
1 tbsp. olive oil
1 tbsp. dijon mustard
1 c. bread crumbs
1/2 c. flat leaf parsley, coarsely chopped
1 tsp. pimenton (smoked paprika)
1 tsp. sriracha sauce
salt and pepper to taste

Preheat the oven up to 400F. In a large dutch oven or stock pot, salt the water & bring it to a rolling boil. Add the pasta and cook for 8 minutes or so. Meanwhile, toss the parsley & pimentone with the bread crumbs and set aside. In the last few minutes of cooking, toss the cauliflower florets in with the boiling pasta. Drain the pasta & cauliflower and set aside. Return the pot to medium heat & drizzle with olive oil. Once warm, add the onion, salt & pepper, & saute until translucent. Return the pasta & cauliflower to the pot with the onion. Then, add the cheese, dijon, & sour cream & combine. Once combined put in a 8" baking dish and top with bread crumbs, drizzle with olive oil, & dot with syracha sauce (use this sparingly because it has quite a kick!). Bake for 15 minutes or until the crust is golden brown.

Recipe adapeted from Real Simple, Feb. '09

Presidential Chili

Before the clock strikes midnight (on the left coast anyway) I thought I could get one last Obamacentric food post in. After spending the evening refreshing my home page & glued to cable news television I somehow stumbled across Barack's chili recipe. Don't ask how I got in that deep, some times I get lost in this sort of thing. Anyway, Obama proclaims that he would bring this stuff to any potluck and if you put in enough kick it might even clear up your sinuses.

So when you find yourself pondering what to make for dinner tomorrow night, our first full day under this bright new administration, why not consider trying the Obamas' recipe? If you crew doesn't dig it you can always blame it on the President.

Obama Family Chili Recipe
1 large onion, chopped
1 green pepper, chopped
Several cloves of garlic, chopped
1 tablespoon olive oil
1 pound ground turkey or beef
¼ teaspoon ground cumin
¼ teaspoon ground oregano
¼ teaspoon ground turmeric
¼ teaspoon ground basil
1 tablespoon chili powder
3 tablespoons red wine vinegar
Several tomatoes, depending on size, chopped
1 can red kidney beans

Saute onions, green pepper and garlic in olive oil until soft then add ground meat and brown. Combine spices together into a mixture, then add to ground meat. Follow with red wine vinegar and tomatoes and let simmer, until tomatoes cook down. Add kidney beans and cook for a few more minutes. Serve over white or brown rice and garnish with grated cheddar cheese, onions and sour cream.

Image, Getty Images & Doug Mills, New York Times.

Inaugural Cheer

Now that the speeches have been given & the oaths have been taken, it's time to pop the cork & celebrate!! But what to make? Champagne is, of course, in order, but somehow does not seem quite special enough to celebrate this historic occasion.   So, in the spirit of all things inaugural I give you mixologist Danielle Tatarin's Inaugural Cheer.

Inaugural Cheer
1/2 cup crushed ice
1/2 oz Wild Hibiscus Syrup
1/4 oz Fresh Lemon Juice
2 oz Hpnotiq Liqueur
2 oz Dry Sparkling Wine or Champagne

Separate the flowers from the wild hibiscus syrup. Place 1 wild hibiscus flower standing upright at the bottom of the champagne flute. Then, mix lemon juice and hibiscus syrup together. Pour the hibiscus syrup and lemon juice mixture over the flower. Add crushed ice on top of the wild hibiscus flower and syrup. Slowly pour in Hpnotiq liqueur over the ice. Slowly top with dry sparkling wine or Champagne. This layering will leave you with a red, white, and blue cocktail that would surely make Rachel Maddow proud.

Now, not to undermine Tatarin's mixing wisdom, but, for those of you that don't have wild hibiscus lying around your house or stocked on your local grocers' shelves, a maraschino cherry & its bright red syrup will work beautifully as a substitute.

Image & story, thekitchn.com

Presidential Pallet

Is there anything this man can't do?  He's an inspiring teacher.  An eloquent writer.  Talented food critic.  Stirring public speaker.  Loving father & husband.  The President!  Wait, food critic?  Yep, you can add opinionated food critic to Barack Obama's laundry list of accomplishments.  In 2001 now President Obama was a guest on Chicago area's restaurant review program, Check Please!  His pick, Dixie Kitchen & Bait Shop, a casual locals' spot serving up a marriage of Cajun, Creole, & Southern dishes.  Think fried catfish, black eyed peas, cobbler, and sweet tea (sounds like home!).  The episode was shelved after its recording because then Senator Obama was just a tad too eloquent.  Obama waxes philosophic about the simple flavors of johnny cakes & peach cobbler while emphasizing the importance of small business on the south side of Chicago.  Gourmet, Dixie Kitchen decidedly is not, it's just "food that tastes good for a good price."

Subtle gourmet flavors may not be at the top of Obama's list, but this afternoon's inaugural luncheon menu is anything but simple.  The inaugural A-listers will start off with a seafood stew of scallops, shrimp & lobster followed by a bevy of "American birds."  Duck breast with sour cherry chutney, herb roasted pheasant with wild rice stuffing, and sweet potatoes coupled with other winter vegetables make up the elaborate lunch menu, rounded out by cinnamon apple sponge cake with sweet cream glaze.  Apples and duck are clear nods toward classic American cuisine, but where's the peach cobbler?  Well, it may not be johnny cakes and gumbo, but it doesn't sound half bad.

Image, ethicurean.com

Happy 50th!

No, it's not my birthday (nor am I nearing 50).. it's my 50th post!  I want to thank all of my readers for such a warm response. I would love to hear your thoughts, requests, and/or suggestions for the future.  Cloves and cream is still in it's youth, so keep your eyes peeled and your browsers set at c & c for more great things to come this year.

This psychedelic cake I came across on the kitchen, is just the ticket for celebrating; be it a birthday, bake sale, or 50th blog post! Appetizing, is definitely not the first thought that comes to mind, but it certainly is pretty.  And a feat of chemistry.  Who knew diet soda, jello pudding, box mix, whipped topping, and food coloring would add up to a cake?  Is it fair to call that a cake?  Probably not, but oh those colors!  So, put your forks down and feast your eyes.

Image, omnomicon.blogspot.com

Simple Supper: Buttery Basil Eggplant & Mushroom Stir Fry

This week has been rough. Early mornings, achey backs, late nights, and way too much work in between. Ray, my husband, has been in the studio late every night in preparation for an upcoming show at and/or gallery in Dallas. There are only so many meals you can scrounge up late at night and most involve a dollar menu. So, for a bit of a break, I made a batch of warm buttery eggplant and mushroom stir fry and packed up a studio picnic.

Buttery Basil Eggplant & Mushroom Stir Fry

2 Chinese eggplants, sliced 1/4" thick lengthwise

1 yellow onion, roughly diced

2 cloves garlic, minced

2 scallions, chopped

3/4 c. white mushrooms, sliced

8 basil leaves, chopped

2 tbsp olive oil

1 tbsp sesame oil

1 tbsp soy sauce

1 piece candied ginger, minced

1 tbsp sesame seeds

1/2 tsp. sriracha sauce

1 tsp. salt

Serve with:
1 c. basmati or jasmine rice

In a sauce pan bring 2 c. of water to boil for the rice. Meanwhile, heat the olive & sesame oil in a large skillet & soften the onions. Once the onions begin to sweat, add the garlic & saute a moment longer. Your water for the rice should be boiling at this point; go ahead and toss in the rice, bring the heat down, cover, and cook for 10 minutes or so. Add the sliced eggplant & mushrooms and saute until soft & somewhat translucent (appx. 10 minutes). At this point you should add the soy sauce and salt to taste. Finally, when the dish is nearly cooked through, add the basil, scallions, & sesame seeds. Saute just a moment longer until warmed through.

Pastel Azteca

Much to my glee, when I checked my inbox this morning I was greeted with my dad, David's, recipe for his fantastic Pastel Azteca. This is a traditional dish common in Mexico City and is not unlike its American doppelganger, King Ranch Chicken, which is, as David describes, the "Anglicized version with condensed soup."

Pastel Azteca, serves 8 - 10
4 chicken breast, cooked and shredded
4 - 6 calabacitas (Mexican squash) or zucchinis
4 poblano peppers, seeded and diced
1 large onion, finely chopped
2 tbsp. cooking oil (David recommends corn oil or enhance the tortillas' flavor)
1 tbsp. fresh ground cumin seed (grind at home with a mocahete for a brighter and more pungent flavor)
2 dzn. corn tortillas
1 qt. chicken stock
1 qt. béchamel sauce with cooked mushrooms added*
1 15.5 oz. can diced tomatoes or 1 lb. diced fresh tomatoes
4 - 6 fresh jalapeño peppers, seeded and minced
1/2 c. fresh cilantro, minced
2 c. Monterrey Jack or Manchego cheese, grated
1 tbsp. Spanish smoked paprika or New Mexico Chimayo chili powder**

*can be substituted for one can cream of mushroom soup and one can of cream of celery soup for, as David puts it, "the gringo version"

**Look on the internet - there are many fabulous paprika and chili powders out there. And this is where a little extravagance really pays off. The smokey flavor of the ones mentioned here really pushes this over the top.



Preheat oven to 350

Dice the calabacita, onion, and poblanos. Heat the oil in a large sauté pan add the ground cumin and sauté for a few moments to so the cumin releases its flavor then add the calabacitas, onion, and poblanos. Sauté until tender, toss in the shredded chicken, and set aside.

Heat the chicken stock in a sauté pan and dip the tortillas in one at a time for a few moments (15-30 seconds) until soft. Once softened, make a layer of tortillas on the bottom of a large (4 qts.) oiled baking dish. Then, on top of the tortillas, make a layer of the shredded chicken and sautéd veggies. Drizzle with about a fourth of the béchamel sauce. Continue this process until you have three layers of tortillas, chicken, veggies, and béchamel sauce. This process is not unlike layering a lasagna.

Put a final layer of soften tortillas on top and drizzle with the last fourth of the béchamel sauce. The cover with cheese, diced tomato, minced jalapeño, cilantro and the remainder of the chicken stock. It should be fairly wet at this point. This is OK because the tortillas will soak up the excess stock while it is cooking. If there is only a little of the stock left you may want to add a little more, just to make sure the dish doesn't become too dry in the oven. Dust the top layer with the best paprika or chili powder you can get.

Bake for 30 minutes. Let cool and solidify for a few minutes. Serve this with a salad of lettuce, red onion slices, and mandarin orange sections in a balsamic vinaigrette and a cold Mexican beer. Garnish with more minced cilantro, onion, and radish and lime wedges.

Simple Supper: Roasted Beet Salad with Seared Chicken Breast & Grilled Bread

Sunday night suppers are always interesting in my house. I like to challenge myself to use what I have left from earlier in the week without making a trip to the store. Capers, olives, artichoke hearts, beets, and pickled mushrooms are staples in my kitchen because they are so malleable and keep for ages. Toss them in a salad, sauté them with pasta, bake them with a chicken breast .. you've got the idea. Last night I decided to work with some beets and chicken breasts I had on hand. Coupled with grilled scallions and grilled sourdough (I sense a theme here..) you've got a meal.

Roasted Beet Salad with Seared Chicken Breast & Grilled Bread

2 beets, sliced in rounds

1 cucumber, sliced diagonally

3 c. arugula, washed

4 scallions, grilled whole

1 chicken breast

1 tbsp. olive oil

1 tbsp. balsamic vinegar

salt and pepper to taste

While slicing the beets and cucumber marinate the chicken breast in a large bowl with a bit of olive oil, balsamic vinegar, salt and pepper and heat the grill (indoor or outdoor variety). Once the grill is warm, drizzle it with olive oil & put the scallions on. Cook for about 3 minutes on each side or until soft. While the scallions are cooking, toss the arugula, cucumbers, and beets in a large salad bowl and set aside. Remove the scallions from heat & let rest. Place the chicken breast on the grill and cook for about 6 minutes on each side or until the juice runs clear when poked with a knife. While the chicken is cooking roughly chop the scallions and toss them in with the salad. When chicken is cooked through, remove from heat and set aside to rest for a few minutes. Drizzle a few slices of bread (I used sourdough) with olive oil & grill 1 - 2 minutes on each side while the chicken cools. Slice the chicken on a diagonal & toss in the salad. Dress it and serve with bread.

Dijon Balsamic Dressing

2 tbsp. olive oil

1 tbsp. balsamic vinegar

1/2 tbsp. dijon mustard

1 clove garlic, diced

salt and pepper to taste

Why waste time with bottled salad dressings when fresh home-made dressing is such a snap to make and tastes leaps and bounds better than the alternative. Simply combine your favorite vinegar with a bit of good olive oil and you've got it. I prefer balsamic vinegar for its slightly sweet and smokey flavor. In a small jar (such as a baby food jar) combine the oil, vinegar, mustard, garlic, salt and pepper and shake vigorously until combined.