GuadalaHarry’s

25 Jan

Brace yourselves…

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And this treasure to wash it all down with:11836858_10152881018981566_8651046290023923223_n

GUADALAHARRY’S ENCHILADA TORTE
From a 1977 menu under Mexican Specials: “three layers of corn tortillas filled with beef, melted cheese, lettuce and enchilada sauce.”

Here’s a super beautiful image to inspire you.

Using our fave Tres Marias corn tortillas, you could easily bake six stacks at once on a baking sheet.

From online recipe: “I buy ( 9 or 10″) aluminum foil pans to make these. Each person gets their own pan.”

For one serving:
4 oz. ground beef
Diced fresh tomatoes
Oregano, white and black pepper, salt and garlic powder
3 corn tortillas, blanched in hot oil
8 oz. heated enchilada sauce
1 1/2 oz. blended shredded cheese, 2 parts Cheddar and 1 part Monterey Jack

For Garnish:
shredded lettuce
sliced black olives
diced tomatoes

Cook ground beef; stir in tomatoes. Season with oregano, white and black pepper, salt and garlic powder.

Center the foil pan with one of the tortillas. Top with 1/3 of the ground beef, enchilada sauce and cheese; repeat step with the other tortilla, cheese, sauce and beef.

Place third tortilla over rest of the ingredients, covering torte completely with enchilada sauce. Sprinkle cheese over top for color. Bake in 450º oven until hot and cheese melts. Garnish with lettuce, olives, onions and tomatoes.

GUADALAHARRY’S GUACAMOLE
Ottawa Citizen, 1987
Recipe provided by Neil Prakash, general manager of GuadalaHarry’s

2 large, ripe avocadoes, peeled

1 small clove of garlic, peeled

1 or 2 small fresh green chilies

1/2 teaspoon white pepper

1/2 teaspoon salt

Juice of 1 fresh lime

1 tablespoon sour cream

2 or 3 tablespoons of water

In a medium-sized bowl, mash the avocadoes. Mash the garlic, chilies, pepper and salt until it forms a paste. Mix into the mashed avocadoes and add the lime juice, sour cream and enough water to create the desired consistency. Chill and serve with tortilla chips.

Makes 4 servings.

Sunday Pot of Awesome

18 Jan

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Behold this thing of beauty; this vision in orange.

We recently spied this in our friend’s cupboard and gasped.

“That old thing? Never use it,” she said.

Quelle horreur. This vintage flame-coloured Le Creuset 4.5 quart with loop handle lid and scalloped side handles sitting unused? Time for a project!

This dish is perfect for dinner with a friend with enough leftover for Monday’s lunch.

COCONUT BEEF CURRY
1 lb package of stewing beef (plus flour/salt/pepper for dredging)
1 tbsp (or more) canola oil
½ onion, chopped
2-3 cloves of garlic, minced
1 tbsp paprika
1 tbsp cumin
1 tsp cinnamon
1-2 tbsp tomato paste
2 tsp red curry paste (or curry powder)
2 handfuls of baby white potatoes (or more) sliced in two
2-3 carrots, cut into chunks
1 small can coconut milk
½ cup of water or beef broth
scoop of honey or apricot jam: optional
Chopped cilantro
Lime

Heat oven on 275*F

Dredge beef in flour seasoned with salt and pepper. In enamel-covered cast iron pot (looking at you, vintage orange Le Creuset), heat canola oil over medium-high heat. In batches, add beef and cook for 2 to 3 minutes per batch or until browned on two sides. Take care not to crowd the pan so they will brown and not steam. Remove and reserve beef on a plate to collect juices.

a62d87ea-328c-49f2-8042-7dee87baeed9Splash a bit more oil in pot, and add onions, garlic, paprika, cumin, cinnamon, curry paste, and tomato paste (or curry powder). Saute for 2 minutes or until fragrant. Add coconut milk, water or beef broth; mix well. Add carrots and potatoes.

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Add beef and liquid (and Sunday’s surprise guest star, sliced mushrooms).

Cover and put in oven for two and half to three hours, or until vegetables are tender and stew is bubbling.

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Note: time this so the curry can rest to nearly room temperature. Take out of oven and let cool as you start to make the rice. Salt/pepper to taste. Serve over hot rice and top with cilantro and a squeeze of lime.

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The verdict via text message: “OMG this is the best dinner ever!”

Next up: boeuf Bourguignon, scaled to fit this pot!

Do you have any recipes scaled for a 4.5 quart pot? Let us know!

Holiday cheeseballs

25 Nov

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From the hoarded files: Clipped this charming cheese truffle duo 92203ddf-fb5a-4ebb-aac2-485cf6627015on braided bread tray from one of my mother’s magazines back in 1988! While its colourful and clever flavour pairing sticks in my head, I’ve never bothered making them. Every time I flip past a new cheese truffle recipe, I think of them, and keep hoarding more variations.

They make such an irresistible looking plate rolled in any selection of nuts (pistachio or dukkah!), paprika, chopped herbs, dried herbs and various seasonings. Would love to try paprika, breadcrumbs and garlic powder, bicolor toasted sesame seeds, and herbes de Provence.

Maybe this year is the year to give them a whirl.

CHEVRE, PISTACHIO AND DRIED CHERRY TRUFFLES

2 tsp. (10 mL) butter
1/4 cup (60 mL) shallots, minced
1/4 cup (60 mL) dried cherries, chopped
1/2 cup (125 mL) ready-to-use Chicken or Vegetable broth
1 Tbsp. (15 mL) parsley, minced
1 Tbsp. (15 mL) lemon zest, finely grated
8 oz. (228 g) chevre (goat cheese)
1/2 cup (125 mL) pistachio nuts, finely chopped

Directions:
In skillet, melt butter over medium high heat. Cook shallots until tender, about 5 minutes. Stir in cherries and broth and cook until most of the liquid has been absorbed, about 5 minutes. Transfer to a bowl and let cool. Add lemon and parsley. Stir in goat cheese until blended. Using two teaspoons or a melon baller, shape into balls. Place pistachios in shallow dish and roll cheese, pressing gently to coat cheese in nuts.
Makes about 3 dozen.

MAKE AHEAD: These can be made and stored in an airtight container in the refrigerator for up to 3 days.
VARIATION: Substitute lemon zest for orange zest and dried cranberries for cherries for a holiday twist.

 

 

Tree Trimming Treats

24 Nov

Here’s a wee nosh perfect for the start of the holiday season. Kind of cocktail hour appropriate, and a perfect match for drinks while trimming the tree.

TURKEY DUMPLINGS WITH CRANBERRY SOY DIP
1 tbsp (15 mL) vegetable oil
1/4 lb (125 g) lean ground turkey
1 1/2 tsp (7 mL) minced ginger
1 1/2 tsp (7 mL) sodium-reduced soy sauce
1/4 tsp (1 mL) each salt and pepper
3/4 cup (175 mL) shredded Savoy or Napa cabbage
1/2 cup (125 mL) shredded carrot
1/4 cup (50 mL) green onions

32 round dumpling or square wonton wrappers
Cornstarch for dusting
Sauce:
1 cup (250 mL) Ocean Spray® Jellied Cranberry Sauce
2 tbsp (30 mL) sodium-reduced soy sauce
1/2 tsp (2 mL)minced ginger
2 tbsp (30 mL) thinly sliced green onion

Heat 1 tsp (5 mL) vegetable oil in a large nonstick skillet set over medium-high heat. Crumble in turkey and brown well. Add the carrot, cabbage, green onions, ginger, soy sauce, salt and pepper. Cook, stirring for 3 to 4 minutes or until the cabbage is wilted. Remove from heat; cool to room temperature. Moisten two edges of each wonton wrapper with a little water. Place a rounded spoonful of the filling in the centre of each; fold to enclose, pressing to seal. Place on a baking sheet dusted with cornstarch to keep wontons from sticking. Cover with a damp towel.

Heat 1 tsp (5 mL) vegetable oil in a large nonstick skillet set over medium heat. Add a single layer of the wontons. Cook, without turning, for 2 minutes or until just golden on the bottom. Add 1/2 cup (125 mL) of water to the skillet. Cover and steam for 6 minutes or until all the water is evaporated and dumplings are tender throughout. Repeat with remaining dumplings, adding more oil to the pan as needed.

Sauce: Meanwhile, whisk the cranberry sauce with the soy sauce in a small saucepan; set over medium heat. Cook, stirring often until the sauce comes to a boil and is smooth and glossy. Cool slightly; stir in the ginger and green onions.

Makes 32 wontons.

Jennifer 8 Lee’s version here:

Seventeen magazine Bubble Bread Tree!

10 Nov

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An early Christmas present has arrived, courtesy of Brenda. A long lost Seventeen recipe page for Christmas tree-shaped sweet buns!

We’ve seen a request for this recipe (other Seventeen holiday breads here), which is from a December 1975 issue. Before our time, but perfect for Brenda! She writes:

“Since I’ve found your blog, I’ve been searching out Seventeen Magazine issues on EBay and other places. This is the first issue that I actually purchased (it was the cheapest I could find) and it came today. Imagine how surprised I was that it had a recipe in it that someone on your site had been looking for. I was thrilled to be a part of it and share. You’re right, this would be perfect for the upcoming holidays.”

If you have any ’70s or ’80s Seventeen magazine recipe pages stashed away, please send them our way. We are happy to post and share with our growing legion of fellow retro recipe hoarders! :-)

Brenda was kind enough to scan and send the rest of the issue’s pages for fellow Seventeen recipe searchers. Enjoy!

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Looking for more 1980s Seventeen magazine recipe pages? Click here.

Nostalgia: McDonald’s retro Halloween

31 Oct

Gah! Spied these darlings on Pinterest and was immediately transported to childhood. How adorable! Remember getting these McDonald’s gift certificates in my Halloween bag. Oh, for a hot caramel sundae right now! The sweet taste of Halloweens past!

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Crime Scene Crostini

31 Oct

An idea for 2016…

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