sel et sucre

Tag: cheddar

  • Taco Salad

    taco salad

    Have I mentioned that it’s spring here in Buenos Aires? I’ve always preferred warmer weather, but it’s been a little weird seeing November on the calendar while going through a heatwave – temperatures were up to the mid-90s recently! (That’s Fahrenheit, of course; I still haven’t made the adjustment over to Celsius.) Given the weather, I’ve been eating a lot of salads, but in true Argentine fashion, I just can’t help topping them with meat (like my Thai steak salad) – it’s cheap and good quality here and adds extra protein to the meal. I think this recipe for taco salad could be easily adapted to be vegetarian, however, by omitting the ground beef and adding more beans (a mixture of black and pinto beans would be my suggestion). With or without the beef, this is a salad worth making. With a base of lettuce and cabbage (dressed with a simple red wine vinaigrette), it’s definitely a healthier alternative to the nachos and tacos it resembles, but it doesn’t feel like you’re missing out, especially when you pile on the toppings.

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  • Black Bean Dip

    black bean dip

    After realizing how easy it is to make hummus, I’ve been experimenting with other bean dips, too. They’re quick and simple to prepare, usually a big hit at parties, and great to have around for snacking if you’re like me and sometimes find yourself suddenly hungry and in need of immediate food. This classic black bean dip is packed with Mexican flavors from paprika, cumin, lime juice, and a chipotle pepper. Well-matched with corn chips, but I actually prefer using fresh carrots, bell peppers, and cucumbers for dipping – healthier and, in my opinion, tastier, too.

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  • Mushroom Black Bean Patties

    mushroom black bean patties

    I remember when I had my first homemade bean burger; I was shocked at the amazing flavor and texture. Those frozen patties are, I’m sorry to say, a poor imitation. Perhaps the mistake is trying to mimic meat as closely as possible when, in actuality, you can get much more creative with bean burgers. This version, while a little more time consuming than most (which often only involve blending together a variety of ingredients), uses caramelized onions and mushrooms to add extra depth of flavor, alongside cumin, paprika, and chipotle pepper. This versatile mix can be used not only to make burgers, but also for “meat”balls or even to replicate ground beef (cook loose in a pan, letting sit until browned and then stirring). These can also be formed into patties of whatever size you want and eaten plain, over salads, or on sandwiches. As you can see in my photo, I chose a simple preparation, topping the patties with alfafa sprouts and serving with a couple different salsas (including avocado salsa verde) and sour cream to go along with the light Mexican spicing in the patties themselves. Of course, you can easily change the spices to suit your taste and intended purpose. All in all, this is a great recipe that’s really worth adding to your repertoire.

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  • Summer Fajita Bowls

    summer fajita bowls

    When I was a kid, I remember feeling annoyed when my parents would proclaim some fresh vegetable to be “as sweet as candy!” It seemed like such a blatant falsehood that I couldn’t believe these people who had so impressed on me the importance of being honest could dare to utter it. But maybe my taste buds have changed because I could’ve sworn this sweet corn I roasted tasted just like candy. Alongside other fresh summer produce – squash, bell peppers, onion, and jalapenos – also roasted until caramelized, it added a wonderfully savory sweet touch to these fajita bowls, rounded out by black beans and chorizo. Of course, you can also grill all the vegetables, if you’d like. Either way, this recipe is perfect for all that overflowing summer produce that’s currently at its peak!

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  • Pig in the Garden Salad

    pig in the garden salad

    I recently visited Nashville and happened to stop in at a chain called Jim ‘n Nick’s BBQ. I had been told that their “Pig in the Garden” salad was outstanding, and although I usually like my pulled pork in sandwich form, I went with the recommendation. I was pleasantly surprised to find that the crisp lettuce and crunchy almonds were the perfect complement to the pulled pork, and the use of both salad dressing and barbecue sauce bordered on ingenious. Of course, it didn’t hurt that there was also bacon involved. Shortly after returning home, I set about attempting to recreate this salad, and I’m pleased to report that this homemade version is not only delicious but also simple to make. My rendition omits croutons (because I’m not really a fan) and grape tomatoes (because they’re not in season), but feel free to include these to be truer to the original.

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  • Bacon Cheddar Biscuits

    bacon cheddar biscuits

    I have an embarrassing habit to admit: I try to put bacon in as many things I cook as possible. I’m lucky enough to have access to some amazing bacon from Truck Patch Farms at the weekly farmers’ market a block from me, but sometimes a slice of bacon doesn’t quite fit in a dish – that’s when I use my saved bacon drippings. I’ve heard bacon fat referred to as “white gold,” and I can’t help but think of the term every time I open my personal stores. It actually has less saturated fat and less cholesterol than butter, and it’s a great way to add some salty smoky flavor when sauteing veggies. In these biscuits, bacon fat not only adds delicious flavor, but also helps to achieve a great flaky texture. The flavors here are completed with some cheddar (the sharper, the better, in my opinion) and freshly-ground black pepper brushed on top. If you’re like me and love savory-sweet combinations, these biscuits are fabulous with pretty much any sort of preserves or jam.

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