Cheezz, gushing gratitude inside!

T

traca

Well-known member
Cheezz, today I attended a food writer workshop taught by James Beard Award-winning writer, Crescent Dragonwagon, which was attended by 20 other writers. Afterwards there was a potluck. After racking my brain about what to bring, I landed on The Flan.

Can I just say...I had a bit of rock star status? That flan was was whispered about and I watched as word traveled throughout the room. An editor shouted, "When you come to dinner at my house, bring that flan!" Of course I gave you and Daisy credit. smileys/smile.gif

I kept seeing your posts about this flan and I'm so glad I finally came to my senses and tried it. Thank you, thank you, thank you!

 
Oh, you're right! Just terrible!! No listing of all the recipes, you have to go page by page smileys/frown.gif

 
I just pulled a flan out of the oven... VERY important to let it cool in the water bath

Tomorrow is DH birthday and it's his favorite. By the way, I have found that I have to bake it at 350 deg. for 1 hour - not the 35 min. the original recipe calls for. I wonder how that can be so off?!

 
oy, I have been trying to get through her pages of recipes, one at a time... what I really find

annoying is that there is no description or explanation of any recipe or ingredient. I don't have what half of these things are she is using, nor can I tell from the title whether it is a main dish, dessert, drink, or what! She needs an overhaul of her web design for sure.

 
Ok, I've found one that sounds fabulous: Jicama Green Apple Pepper Salad

Jicama, Green Apple Pepper Salad
Published July 1, 2008 Recipes by Daisy Martinez

Makes 6 servings

1 large jicama, peeled and cut into batons (roughly the size of a cigarette)
1 sweet red bell pepper, julienne
1 sweet yellow pepper, julienne
¼ cup cilantro, chopped
zest of 1 lemon
¼ cup avocado oil
1 Granny Smith Apple, thinly sliced
2 tablespoons champagne vinegar
salt and freshly ground white pepper

Toss the jicama, bell peppers, zest, and cilantro in a large salad bowl to mix. Drizzle with olive oil. You can make the salad up to this point and place in the refrigerator to chill.

Add the apple, sprinkle with the vinegar, and season with salt and pepper to taste.

 
another - would be good for summer: Coconut Panna Cotta with Tropical Fruit Salad

Coconut Panna Cotta with Tropical Fruit Salad
Published May 1, 2008 by Daisy Martinez

13.5 ounce can Coconut Milk
15 ounce Cream of Coconut (Coco Loco)
tablespoon gelatin
pint heavy cream
¼ cup confectioners sugar

Sprinkle the gelatin over 3 tablespoons of water to bloom. Set aside. In a medium saucepan, set the coconut milk and coconut cream to heat at medium heat. When the sides begin to bubble, lower the heat and whisk in the gelatin, stirring to make sure that you dissolve it all, stirring every few minutes.

Set a bowl in another bowl filled with ice water. Strain the coconut mixture into this bowl, stirring, to cool, every few minutes.

Pour the chilled cream with the confectioners sugar and stir until dissolved. Incorporate into the coconut mixture, pour into molds, and chill, at least 4 hours.

To serve, run a knife along the edge of the mold, and invert onto a serving plate. Serve with an assortment of diced tropical fruits (mango, kiwi, strawberries, etc

 
these chilaquiles set my mouth watering...

Chilaquiles
Published May 1, 2007 by Daisy Martinez

Makes 6 servings

For the sauce:

1 ½ pounds tomatillos
1 medium Spanish onion, cut into 1-inch chunks
1/3 cup (loosely packed) mint leaves
1 bunch cilantro, stems and all, very roughly chopped (about 1 cup)
1 jalapeño, cored and seeded
4 cloves garlic
2 teaspoons, or as needed, fine sea or kosher salt
3 cups shredded cooked chicken, turkey, pork, beef or whatever makes you happy
Ten 6-inch corn tortillas, cut into 2-inch wide strips
1 cup grated Monterey Jack cheese
1 cup grated Parmesan, manchego or cotijo cheese

Remove the papery covering from the tomatillos and cut out the cores. Cut the tomatillos into 2-inch or so chunks.

Blend the tomatillos at low speed until liquidy. Add the onion and blend until smooth. Add the mint and cilantro and blend until the herbs are finely chopped. Finally, add the jalapeno and garlic and blend until smooth. Pour the liquid into a heavy, medium saucepan. Bring to a boil over high heat, then adjust the heat so the sauce is simmering.

Cook until the sauce is thickened slightly about 20 minutes. Set aside ½ cup sauce and stir the shredded chicken into the remaining sauce. Add 2 teaspoons salt or salt to taste.
Heat the oven to 350° F. Pour about ¼ inch of vegetable oil into a large, heavy skillet over medium heat. Dip a corner of one of the tortilla strips into the oil; when it gives off a lively sizzle the oil is ready. Add as many of the tortilla strips as fit without overlapping to the pan. Fry the tortillas, turning once until golden brown on both sides, about 4 minutes. Remove and drain on paper towels. Repeat with the remaining tortilla strips. Butter a deep (at least 2 ½ inches deep) 9 x 11-inch casserole/baking dish. Make a layer of the fried tortilla strips over the bottom. It doesn’t matter if the layer is perfectly even or not, just be sure to cover the bottom. Spoon half of the sauce and chicken over the tortillas. Top that with 1/3 cup each of the jack and Manchego or Parmesan cheese. Make another layer of the tortillas, sauce and cheeses. Top with another layer of tortillas and spread with the remaining sauce. Top with remaining cheeses.
Bake until the edges of the casserole are bubbling and the top layer of cheese is golden brown, about 35 minutes. Let stand 5 to 10 minutes before serving.

 
White Bean Salad - oh barb! this would be a good one for your daughter!

White Bean Salad
Published April 1, 2007 by Daisy Martinez

This recipe is a DaisyMartinez.com exclusive!

Makes 6 servings.

2 cups cannelini beans
2 bay leaves
¼ cup extra virgin olive oil
¼ cup white wine vinegar
1 medium red onion, sliced thin
2 tomatoes, seeded
2 tablespoons chopped flat leaf parsley
½ cup Calamata olives
salt and pepper

Cook the beans in water for 1 ½ hours with the bay leaf. Salt the water and cook for 30 minutes more, until the beans are cooked through, but not falling apart. Drain the beans and immediately dress them with the oil and vinegar. Add the onion, tomatoes, the parsley and olives. If you are serving hot, adjust the seasonings. If not, set aside to cool, and adjust seasoning before serving.

 
Traca, have you ever made the coconut cake I've posted from Paula Deen? It's TDF!!!

In fact, that was 2 layers of the wedding cake I just made smileys/smile.gif

 
Romaine, Beet, and Blue Cheese Salad

Romaine, Beet, and Blue Cheese Salad (Ensalada de Lechuga, Remolacha y Queso Cabrales)
Published February 1, 2007 by Daisy Martinez

Makes 4 lunch or 6 first course servings

2 medium beets (about 12 ounces)
Fine sea or kosher salt
1 head Romaine lettuce
2 teaspoons sherry or other vinegar
½ cup olive oil, plus more for the beets
1 tablespoon white wine vinegar
Freshly ground black pepper
4 ounces blue cheese (see below), crumbled (about 1 cup)

Cut off the beets’ stems, peel the beets, and cut them in half. Put the beets in a medium saucepan, cover with plenty of cold water and toss in a small handful of salt. Bring the water to a boil, then adjust the heat so it is boiling gently. Cook until the beets are tender, but not mushy, 20 to 35 minutes, depending on your beets. Drain the beets and let them stand until cool enough to handle, but still a little warm.

While the beets are cooling, prepare the lettuce: separate the head into leaves and cut out any thick ribs from the leaves. Tear the leaves into rough 2-inch pieces. Wash and dry the leaves, preferably in a salad spinner.

Cut the beets into ½-inch dice. Toss the beets with the sherry vinegar and a kiss of olive oil. Place the lettuce in a bowl large enough to hold it comfortably. In a separate small bowl, whisk the white wine vinegar into the ½ cup olive oil. Season with salt and pepper to taste. Pour the dressing over the lettuce and toss until it’s coated. Scatter the beets and cheese over the top.

Daisy’s Pantry: Cabrales, a semi-soft blue-veined cheese from the Asturias region of Spain, is my cheese of choice for this. It is a fairly mild cheese made from a mix of goat, sheep and cow milk and is worth searching out.

 
It's still jiggling, even at 1 hour, but continues to cook in the water bath and sets up well

 
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