Cooking all over the World: [Update] There are 4 new posts in "Simply Recipes"

Simply Recipes

Here is the Simply Recipes update for jorgehumbertocoelho.cooking@blogger.com

Texas Caviar
Lisa Fain - The Homesick Texan Cookbook
Salsa Verde Chicken Bake
Fennel Gratin

There are 4 new posts in "Simply Recipes"

Texas Caviar

Tailgate season is coming to a close, but we still have bowl games coming up, as well as the NFL playoffs. So humor me as I sneak this perfect tailgate dip into the lineup. Texas caviar, what a name! Credited with its invention is the legendary Austin-based Neiman-Marcus chef Helen Corbitt, who popularized it in the 1940s. Texas caviar is a cold black-eyed pea salad, with chiles, onions, and bell peppers that doubles as a dip for tortilla chips. This particular version of the recipe comes from my friend Lisa Fain, food blogger extraordinaire, and author of the newly released Homesick Texan Cookbook. Now most of the food we make around here gets shared among many—parents, boyfriend, friends, brothers, neighbors. But this one? I did not share. Mine. All. Mine. It's that good.

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Lisa Fain - The Homesick Texan Cookbook

Imagine hot cheesy enchiladas topped with spicy beef chili, sprinkled with chopped onions. Now think of strips of fried tortillas cooked with an ancho and tomatillo salsa and scrambled eggs. How about corn chowder with roasted jalapeños and bacon? Now finish with a little peach cobbler or pecan coffee cake. Do I have your attention yet?

Good.

Because if you love these flavors as much as I do, you need to get yourself a copy of Lisa Fain's The Homesick Texan Cookbook. Do you know Lisa Fain? A 7th-generation Texan transplanted to New York City, Lisa writes the popular Homesick Texan food blog. Lisa has been delighting us for years with homespun stories of her upbringing in Texas, favorite Texas recipes, and beautiful photography. Now she's created a gem of a book, putting into print what we've so come to love through her blog.

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Salsa Verde Chicken Bake

This recipe is so easy, it's surprising how good it is. You just line a baking dish with chicken breasts, pour over plenty of salsa verde, bake, sprinkle with some cheese, bake some more, and presto wham-o you're there! Serve over rice to absorb the sauce. It's a little late in the season for fresh tomatillos to make the salsa verde, but it's easily available jarred (look for it in the salsa section, or Mexican food section, of your grocery store) and thankfully with our ginormous tomatillo harvest this summer, we have plenty home canned in the pantry. Many thanks to my dear friend Bruce Maxwell, who came up with this recipe and urged me to give it a try. It's perfect for a midweek meal. Enjoy!

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Fennel Gratin

I never used to know what to do with fennel, but these days, I can't get enough of it. Fennel is the most wonderfully versatile vegetable. You can slice raw fennel thin and serve it with a little shaved Parmesan for a crisp salad. Or you can plop it in the oven with a little balsamic and roast it until it gets sweetly caramelized. Fennel has a special affinity for Parmesan, and in this simple gratin fennel wedges are tossed with breadcrumbs, Mozzarella and Parm, and baked until golden brown. A lovely side for lighter fare, such chicken or fish, and would also work well as a dressy side for a holiday meal.

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