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This is bound to be better than going out for Mexican tomorrow, when the so-so Mexican restaurants in the Boston area will be SRO. My philosophy is make your own.
The recipe I'm using is from Gourmet a few years back. Don't panic! It's Gourmets "Gourmet Every Day" which is never too complicated. We're going to have some margaritas and a nice salad that echos ingredients from the main course.
Enjoy! You can feed the whole family.
Gourmet's chicken tostadas
The cheese to be pared here in ricotta salata.
We're in the path of the current snow storm, one of those freaky nor'easters that dump snow and lash us with cold winds.
We always keep some "winter stores" in the house from December - April. Just canned goods mostly and maybe a box of Biquick or Hungry Jack--stuff to eat if we get snowed in for more than a day or two. I usually have tuna, hash, and Spam, but since we are trying to reduce salt, hash and SPAM are iffy. We have a gas stove, so even if the power goes out, there's still an oven and burners.
This morning I ran to the store for milk and eggs which were in short supply. With milk and eggs you hve a wide variety of menus, frugal menus, even. Tonight we're having some prepared chicken, part of a BOGO I purchased in the fall. The first bag of chicken (a good brand name) wasn't very good, but I'm hoping with a different flavor and the new oven things will come together.
In case the chicken is still mediocre, there's still baked beans (I add bacon, cherry tomatoes and onion) and a wonderful never fail dessert. It says serves 2, but it really makes 4 servings unless you're VERY piggy. A Clafouti can be made with almost any kind of fruit--cherries are classic. But good old bananas, cheap and always available are dynamite.
Here is the recipe:
1/3 cup plus 1 tablespoon sugar (we like recipes that are not TOO sweet).
2 tablespoons all-purpose flour
2 large eggs
2/3 cup milke (I use 2%)
2 teaspoons vanilla
1/4 teaspoon salt
1 large banana, cut into 1/2 inch slices
1 tablespoon unsalted butter, cut into bits
In a blender, blend together 1/3 cup of the sugar, the flour, eggs, milk, vanilla and the salt until the mixture is smooth. Arrange the banana slices in one layer in a buttered 3-cup gratin dish or flameproof shallow baking dish, pour the pudding over them and bake the clafouti in the middle of a preheated 400 degree oven for 20 minutes, or until the top is puffed and springy to the touch. Sprinkle the top with the remaining 1 tablespoon sugar, dot it with the butter and broil the clafouti under a preheated broiler about 3 inches from the heat for 1 to 2 minutes or until it is browned.
Serves 2-4.
Gourmet Magazine, 1992
What could be simpler than this? So yummy. And children will like it. Nothing artificial. Bon Appetit!
