Pia - Antique Bookcase I
Antique Bookcase I
Pia
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IACP

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    La Belle Cuisine - Cookbooks

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

"No one who cooks, cooks alone. Even at her most solitary, a cook
in the kitchen is surrounded by generations of cooks past, the advice
and menus of cooks present, the wisdom of cookbook writers."

~ Laurie Colwin

 

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Other nominees in this category:

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Butter Beans to Blackberries:
Recipes From the
Southern Garden
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Prairie Home Cooking: 400 Recipes That Celebrate the Bountiful Harvests, Creative Cooks, and Comforting Foods of the American Heartland icon

 

 

 

 

 

 

The 1999 IACP Award Winner - American Category

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 Every Grain of Rice: a Taste of Our Chinese Childhood in America icon


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 Books
Books
Art Print

Wood, Catherine
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IACP Award Winner

American Category

(Cookbooks that focus on ethnic, cultural, or regional
cooking in the United States of America)

 

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American Home Cooking:
Over 300 Spirited Recipes Celebrating
Our Rich Tradition of Home Cooking
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by Cheryl Alters Jamieson and Bill Jamieson,
1999, Random House

 

Onion and Olive Enchiladas

 

 Field of Onions
Field of Onions
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Smith, Gary...
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Jacqueline Higuera McMahan, a descendant of the original Spanish settlers
in California, grew up eating these unusual enchiladas at family barbecues
and breakfasts alike. She recalls them in California Rancho Cooking (1988)
as "a favorite of las comidas del pais (the native foods)," and a single serving
will show you why.

Enchilada Sauce
2 tablespoons vegetable oil
2 tablespoons fine dried bread crumbs or
unbleached all-purpose flour
2 garlic cloves, minced
1 teaspoon dried oregano, preferably Mexican
1/4 cup plus 2 tablespoons ground dried mild
red chiles, such as ancho or New Mexican
1 tablespoon cider vinegar
1 teaspoon salt

3 tablespoons olive oil
4 cups diced onions
12 large thin flour tortillas
3/4 pound medium to sharp Cheddar cheese,
grated (about 3 cups)
3/4 cup sliced pitted water-packed black olives

Prepare the sauce, first warming the oil in a large heavy saucepan over medium heat. Sprinkle in the bread crumbs and brown briefly. Add the
garlic, oregano, and chiles. Slowly pour in 4 cups of water, stirring to avoid lumps, and then add the vinegar and salt. Bring the sauce to a boil, reduce
the heat to a simmer and cook until somewhat thickened and reduced, 20
to 25 minutes. (The sauce can be made up to several days in advance and
refrigerated, covered, or frozen for up to several months. Reheat before
proceeding.)
Preheat the oven to 350 degrees F. Oil a large baking dish, one that is at
least as wide as your tortillas.
Warm the olive oil in a large heavy skillet over medium-low heat. Add the onions and sauté for 30 minutes, stirring occasionally. The onions should become translucent and very soft, but not brown. Reduce the heat if
needed. Dip a tortilla into the chile sauce and place it on a plate. Sprinkle about 3 tablespoons of the cheese and 2 tablespoons of the onions down
the center of the tortilla. Scatter a couple of teaspoons of olive slices over
the onions. Instead of rolling up the tortilla, just fold the tortilla in half.
With a spatula, transfer the enchiladas to the baking dish. Repeat with the remaining tortillas and filling ingredients, placing each enchilada so that it overlaps the previous one. Spoon the remaining sauce over the top of the enchiladas. Sprinkle with any remaining cheese or olives.
Bake the enchiladas for 20 minutes until the cheese is melted and bubbly. (Some tortillas may balloon up a bit as they cook.) Serve immediately.


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