Y para Desayunar...

Chilaquiles de Mario

Ingredients

1. 1 can Tomato, whole, 28 ounces
2. 1 each Chile Chipotle
3. 16 each Corn Tortillas, Cut in pieces
4. 2 tablespoon Vegetable oil
5. 1 Large White Onion, Sliced thinly
6. 1 Clove Garlic, Minced
7. 1/2 Cup Cheese, Shredded
8. 1/2 Cup Crema
9. Cilantro al gusto
10. 1 1/2 Cup Chicken stock, Optional

Directions

1. In a blender, combine the tomatoes with their reserved 1/2 cup of liquid and the chipotles; blend until almost smooth.
2. In a very large, deep skillet, heat enough oil to accommodate the tortilla pieces. Add the cut up tortillas and fry until crispy. Remove and drain on paper towels.
3. Transfer about 2 tablespoons of the oil to a large skillet, add two-thirds of the onion and cook over moderately high heat until browned around the edges, about 6 minutes. Add the garlic and cook for 1 minute. Pour in the tomato puree and simmer, stirring, until slightly thickened, about 5 minutes. Stir in the stock and boil the salsa over moderately high heat until slightly thickened, about 2 minutes. Season with salt and remove from the heat.
4. Gently stir the tortilla chips into the sauce, making sure they are well coated. Top with the remaining onion, the shredded chicken and the Parmesan cheese. Dollop the sour cream over the chilaquiles, sprinkle with the cilantro and serve immediately.

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Cold German Potato Salad

Is this a summer or fall thing? Well, for sure it is a summer dish, if possible with grilled chicken. Never mind, it is an anytime kind of dish that lasts forever! Potato Salad to honor the German background of the Pletsch surname. And here it is, lifted from the Garcia-Pletsch "Recetario"...

And Magali Arrives to PC

As unbelieveable as it is, this is Magali's second to last move to College. She is already a Pro at it, as evidenced by her brilliant idea of "hogging" the elevator! But no kitchen in her suite this time, so she will be using the "Cocinero" elsewhere (may be in Perú???)...

Janda Moves In

The day finally arrived. Alejandra is in College! And NYU better get ready…

One week ago this was her room. Today, she is cooking fajitas for everyone!

Caesar Salad

One of the greatest Mexican contributions to the world of food. It DOES contain raw eggs, just don't contaminate the sterile inside of the egg and you will be safe.

From our very own (and getting old) handwritten cookbook...

Pasta with Celery and Carrots

A second star recipe from Marcella Hazan, made with plenty of extra virgin olive oil, this one is sure to hit the spot. The easiest way to prep the veggies is by using a food processor. The rest is "pan comido". Here is a scan from Marcella's cookbook:

Spaghetti, Salami and Provolone

Genoa salami works very well in this combination. The italian name "Bersagliere" is somewhat mysterious. It refers to a class of riflemen or sharpshooters in the Italian army. I need to do some research to find out why this dish is named after soldiers!

Since I am a bit out of time, here is a scan form our cookbook "Pasta", where the recipe comes from...

Pasta with Asparagus and Ham

A favorite from Marcella Hazan. Also easy and somewhat fancy.

See picture below:

 

Spaghetti with Bacon

Perhaps the most requested pasta dish from Kati's repertoire. A yummy combination of carbs and salty fat.  Simple and quick to prepare. Always use the best canned tomatoes you can find. Ocean State Job Lot often has great Italian imported plum pomodori

Ingredients:

1 pound spaghetti

1 large can of tomatoes

1 pound of bacon

 

Directions:

1. Cut the bacon into 1/2 inch pieces and fry on low heat.

2. Remove and drain most of the fat

3. Heat the bacon fat and add the tomatoes (chopped). Cook for 5 to 10 minutes on medium heat.

4. While the tomatoes are cooking, put the spaghetti into boiling salted water. Cook al dente.

5. Drain spaghetti and return to pot. Add tomato sauce.

6. Serve immediately and enjoy!

Note: Added salt may not be needed, but the girls often add a dash.

A Collection of Recipes for Two College Muchachitas

Now that both of our girls are in college (sniff), we decided to keep in touch by posting to our own blog. And the blog will primarily contain the cookery recipes that they grew up with.

So here we go...