Chicken Tortilla Soup

CHICKEN TORTILLA SOUP  (recipe courtesy of Rick Bayless)
1 large dried pasilla or other dark chile, stemmed and seeded
One 15 oz can diced tomatoes in juice (preferably fire-roasted)

2 Tbl vegetable or olive oil

1 medium white onion, sliced 1/4 in thick

5 garlic cloves, peeled

2 Quarts chicken broth

1 large epazote sprig, if you have one

4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves, cut into 1/2-inch cubes

1 large ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch cubes

1 1/2 Cups shredded Monterey Jack, Colby or mild cheddar

1/2 CupMexican crema or sour cream for garnish

1 large lime, cut into 6 wedges, for serving

Fresh made tortilla strips

Instructions:

1. Quickly toast the chile by turning it an inch or two above an open flame for a few seconds until its aroma fills the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.) 

2. Break the chile into pieces and put in a blender jar along with the tomatoes with their juice. (A food processor will work, though it won’t completely puree the chile.)

3. Heat the oil in a medium (4-quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. 

4. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender. 

5. Process until smooth.

6. Return the pan to medium-high heat. When quite hot, add the puree and stir nearly constantly, until thickened to the consistency of tomato paste, about 6 minutes. 

7. Add the broth and epazote(if using). Reduce the heat to medium-low and simmer for 15 minutes. 

8. Taste and season with salt, usually 1-2 teaspoons (depending on the saltiness of the broth).

9. Just before serving, add the chicken to the simmering broth - cooks in about 5 minutes 

10. Divide the cheese and tortilla strips between serving bowls. 

11. When the chicken is done, ladle the soup into the bowls.


12. Garnish with the crema or sour cream, avocado and lime. 


So easy and delicious!

Leslie's Amazing Flan

LESLIE'S FLAN (recipe courtesy of Leslie Aja)

1 3/4 Cup sugar

8 Whole eggs

2 Cans evaporated milk

2 Tsp vanilla

1. Pour 1 cup sugar in saucepan and place over heat, stirring constantly until the sugar melts and turns golden. 

*Note: sugar smokes twice - 2nd smoke means it's burning.  

Pour into baking dish and tip the pan around until it is coated with caramel; cool while making the custard.

2. Beats eggs, add milk, remaining sugar and vanilla. Mix well. Strain through a sieve(one with small holes) into caramel coated pan and cover.  Place into large pan, and add boiling water to pan (bain de Marie)

3. Bake custard at 350 degrees for about an hour or until the knife in the center comes out clean.

Spaghetti al Limone

SPAGHETTI AL LIMONE   (recipe courtesy of Cook's Illustrated)

1 lb Spaghetti

1/4 Cup extra virgin olive oil, plus more for serving

1 Medium shallot, minced (3 tb)

1/4 Cup heavy cream

2 Tsp finely grated zest and 1/4 cup juice from 3 lemons

1 Oz finely grated Parmesan cheese (about 1/2 cup), plus more for serving

2 Tbl shredded basil leaves

Ground black pepper

Instructions:

1. Boil 4 qts water in large dutch oven. Once boils add 1 tbl salt to flavor water and add pasta, cook till al dente. RESERVE 1 & 3/4 cups pasta water, drain pasta, set aside

2. Heat 1 t/l oil in now-empty dutch oven over med heat, until shimmering. Add shallot and 1/2 tsp salt; cook until shallot is softened. Whisk 1 & 1/2 cups reserved pasta water and cream into pot; bring to simmer and cook for 2 minutes. Remove pot from heat, add cooked pasta, and stir until coated. Stir in remaining 3 t/l oil, lemon zest, lemon juice, cheese, and 1/2 tsp pepper

3. Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water if necessary. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with oil and sprinkling with cheese

It really is A M A Z I N G