Black Bean Enchiladas NY times

Sometimes you don't have to "travel" far to find tasty food. Many are on the internet and can be made in your own kitchen. While looking for other blogs and recipes to my links on my blog, I targeted the New York Times. They have a nice health and nutrition section with many nice recipes and much more.
One of the showcased recipes yesterday (3/10/2009) was Black Beans enchilada. I have made many recipes like this but I thought this would be a good one to try. The walnuts are an interesting take with this recipe as well. White cheddar is used instead of the orange cheddar (which has higher grams of saturated fat and sodium/ salt per serving).

Take take a look at this new book that I found that tells much more about what you should and should not eat. Then have a look a that recipe below and try it.


http://www.nytimes.com/2009/03/10/health/nutrition/10recipehealth.html
Black Bean Enchiladas NY times
Andrew Scrivani for The New York Times

By MARTHA ROSE SHULMAN
Published: March 10, 2009

When I began my cooking career, this was my signature dish. It begins with a great pot of beans and well seasoned tortillas.
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Recipes for Health: Black Beans: Nutrition From South of the Border (March 10, 2009)

1 pot Simmered Black Beans

3 tablespoons canola oil

1 tablespoon plus 1 teaspoon cumin seeds, lightly toasted and ground

2 to 3 teaspoons mild chili powder (to taste)

1 8-ounce can tomato sauce

Salt, preferably kosher salt, to taste

6 ounces medium or sharp white cheddar cheese, grated

12 to 14 corn tortillas

1/2 cup chopped walnuts (optional)

Chopped cilantro for garnish

Fresh salsa for serving

1. Make the black bean sauce. After making the beans as directed, pour off half the liquid and set aside. Puree half the beans in some of the remaining liquid and stir back into the pot. Heat 1 tablespoon of the oil over medium-high heat in a large, wide nonstick skillet, and add 1 tablespoon of the cumin and 1 to 2 teaspoons of the chili powder. Allow the spices to sizzle for about 30 seconds, then stir in the beans. Allow the beans to bubble and thicken for 10 to 15 minutes, stirring often and scraping the bottom and sides of the pan. They should resemble runny refried beans. Taste, adjust seasonings and transfer back to the bean pot. Clean and dry the pan.

2. Preheat the oven to 350 degrees. Oil two 2-quart baking dishes. Heat the skillet over medium-high heat, and add 1 tablespoon of the oil and a generous pinch each of cumin and chili powder. Add 3 tablespoons of the tomato sauce and stir together. One at a time, soften the tortillas in the mixture, turning as soon as the tortilla begins to buckle, about 10 seconds on each side. Use a spatula to scrape off excess sauce. Remove from the heat, and set aside in the baking dish or on a sheet pan. Add oil, spices and tomato sauce to the pan as needed, and continue to soften all of the tortillas.

3. Set aside 1 1/2 cups of the black bean sauce and 3/4 cup of the grated cheese. If necessary, thin out the bean sauce with the black bean broth that you set aside. To assemble the enchiladas, spread a large spoonful of black bean sauce over each tortilla, then a sprinkling of grated cheese. Roll up and place seam-side down in the baking dish. Fill each baking dish with one layer of the enchiladas; you should be able to get six enchiladas in each pan. When all of the tortillas have been filled, pour on the reserved sauce and sprinkle with the reserved cheese and the optional walnuts. Cover tightly with foil, and bake in the preheated oven for 30 to 40 minutes, until the cheese is bubbling. Uncover, garnish with chopped cilantro and serve using two spatulas, as these tend to fall apart. Pass salsa at the table.

Yield: Serves six

Advance preparation: The beans can be made through step 1 up to three days ahead. The enchiladas may be assembled and kept in the refrigerator overnight. Cover tightly with plastic and foil. Remember to remove the plastic before heating in the oven.

Good Southwestern fare in A2

 I lived in the Ann Arbor 1976-81 and came back to visit friends. There are so many good places to try here. One of the places we went it to to try some southwestern food was this place. It has small dishes, salads , soups, roll ups . I tried one of the house specialties, the Chicken empanadas with toasted pumpkin seed cheese sauce. Black beans side rounded out the meal. The empanadas with sauce has a good flavor and the pumpkin seeds went well with the chicken. We went light for dinner and this was just fine and tasty.

I had started a new group for gourmet cuisine lovers who wanted to get together each month. The purpose was to either have a themed party at a home or come together to eat at a new restaurant. For our first meeting, I chose Yahooz. The choice of the selection focused on the fact that I have seen this place from the road for many years but have we had never eaten here. My decison was a good choice for the most part.
It is nicely paneled with wooden beams and is a very handsome looking place inside. Quiet enough during these brunch hours to talk, converse and eat. And there was lots to choose from.
There were egg dishes and salads to start off. The beef ribs were meaty and moist. There were many other entree including spiced BBQ chicken and much more. This brunch cost $18 apiece which was a good deal considering this was the price (and above) of many of the entrees you will find most night for dinner. Most of the dishes are southwestern fare with steaks, fish, BBQ and more. All the entrees, sides and more were executed extremely well.
We all were glad we came and it was a nice cuisine adventure. Of course the company was just as good as the meal. We wanted a cozy place place and it is. The food is varied and everything tasted quite good. If you like regular American type fare with a Southwestern flare this is great. I can't complain. If we would come here again it would be for the brunch where you can pick and choose what you want for one price. But normally I would go for something a little more exotic with different taste, at reasonable prices. For us, that is the best way to go if we come back.

Ming Tsai vs Bobby Flay Duck battle

It was a battle royal (duck) in this repeat of an epic battle. I have been to Tsai's restuarant in Mass last March and loved it and his fusion cooking. I even bought one of his cookbooks to try more. But I wanted to see it again. Lately FN has been replaying the best battles so I taped this one. I could disssect it further. Southwestern vs fusion.

Tsai has tea smoked duck (I had tried some of the dust that someone sent me). Subtle but good, duck a la range and focusing on techniques versatility. The judges did not seem disappointed at all with anything (I listen for any hint of grumbling or dislike) .

Flay countered with flavors from cultures. red chili, c itrus, and ancho that I have find some recipes . Sweet potato hash with duck and poblano. He also had a mango, rice wine and online mixture with duck breast in a tortilla.

I was pretty confident Tsai would win but was not sure by how much. I think I said +4 and he won +5 so I was there.

Tsai won 48 to 43. He beat him mostly on tste.
Tsai Flay
Taste 26 21
Plating 10 11
Originality 12 11
______________
48 43

Janos and T Bar in Tucson great restaurants and innovative James Beard chef

Hands down one of the most memorable meals I have had was 2007 at the J Bar, the second one after the famous Janos. The chef, who married French and Soutwest cuisine, is Chef Janos Wilder. a James Beard award winner of 1990.
http://www.janos.com/
While the current menu did not have the pecan crusted chicken (possibly summer dish) or the lamb appetizer.
http://www.janos.com/janos/mainmenu.php
In this dessert part of the menu is the truly excellent one I tried, Jalapeno Chocolate Sundae
http://www.janos.com/janos/dessertmenu.php

I found he has recipes at
http://www.janos.com/janos/recipes.php

This one sounded good that I will try

Basil Madeira Chicken with Portobello Mushrooms
This elegant dish is great for a family dinner but would be equally appropriate for entertaining. The chicken breasts are pan-seared then the sauce is made in the same pan making this dish as easy to prepare as it is delicious.

Ingredients
Yield: 4 Servings

boneless chicken breasts, skin and all fat removed
yellow onion sliced julienne
1 lb - portobello mushrooms sliced
1 T - fresh crushed garlic
1 T - whole grain mustard
8 oz - Madeira
2 C - defatted, reduced-sodium chicken stock
2 - tomatoes, seeds removed and diced
1 C - fresh chopped basil leaves
2 T - olive oil
Instructions

1. Saute the onions until well browned.
2. Flame with brandy.
3. Cover with veal stock and red wine.
4. Cover and braise until soft but not mushy. About 1/2 hour.

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