AUGUST 2002
Armenian
Bean and Walnut Pâté
Boston
chef Ana Sortun is gaining renown for her "Arab-esque" cuisine--for its strong flavors, its exotic
accents and (most surprising of all) its delicious and satisfying vegetarian
dishes.
Ingredients:
1 cup dried
red kidney beans (6 ounces) –
picked over, soaked overnight and drained,
or use 2 1/2 cups canned red kidney beans,
rinsed and drained.
1/2 small white
onion, minced
1 bay leaf
6 cups water
3/4 cup walnuts
(3 ounces)
4 Tablespoons unsalted
butter, softened
1/4 teaspoon minced
garlic
1 Tablespoon minced
dill
1 Tablespoon minced
basil
1 Tablespoon minced
flat-leaf parsley
salt and freshly ground pepper
Armenian
string cheese
baguette slices or torn pita, for serving
directions:
MAKE AHEAD: The
pâté can be refrigerated for up to 3 days.
SERVES: 8
Source: http://www.foodandwine.com/recipes/armenian-bean-and-walnut-pate
May 2003
Quesillo en Salsa Verde
If you arrive for breakfast at the refined La Olla
Restaurant & Bar, head to the rooftop dining area,
where you can survey the city as you dine in the shade of an umbrella. No
matter what you order, be sure to try the cheese with green salsa, which is
served with fresh, homemade tortillas. When you're done with your feast, you
can walk to the historic
2 cups water
1 1/4 pounds tomatillos, husked, rinsed
1 jalapeńo chile,
stemmed, halved, seeded
1/3 cup (packed) fresh
cilantro
3 cloves garlic
2 tablespoons olive
oil
1/2 large white
onion, sliced
3/4 cup low-salt
chicken broth
3/4 teaspoon sugar
(You can use more or less sugar,
depending on the acidity of the tomatillos)
1 1/2 pounds queso
Warm
corn tortillas
·
Heat
oil in heavy large skillet over high heat. Add onion and sauté until beginning
to soften, about 5 minutes. Add tomatillo sauce.
·
Reduce
heat to medium-low and simmer until sauce thickens, stirring occasionally,
about 5 minutes.
·
Mix
in broth, then sugar; season sauce with salt and pepper.
·
Heat
heavy large nonstick skillet over high heat. Add cheese and cook until slightly
browned, about 1 minute per side.
·
Bring
tomatillo sauce to simmer. Add cheese to sauce and
cook until cheese begins to melt, about 2 minutes.
·
Transfer
cheese with sauce to shallow platter or divide cheese and sauce among 6
individual gratin dishes. Serve with tortillas.
*Note: Melting cheese
available in balls, braids, or rounds. It is sometimes labeled queso asadero or queso chihuahua. If unavailable, substitute
mozzarella or Monterey Jack.
Servings: Makes 6 servings.