Flour Tortillas!!!

I grew up in the South West desert in Arizona. Go as far west as you can without going into California, and go as far south as you can without going into Mexico and that's where I grew up. We moved there when I was nine and I left for Washington DC when I was 28. It was a good place to grow up and I learned a lot about food there. Since leaving, I have NOT been able to find a truly good tortilla, corn or otherwise. I've been back to the area many times and have thrown myself face first into piles of tortillas (corn or otherwise), but have not been able to find a truly authentic tortilla until recently. I had to make it myself and, while it was fun, it was a project!

This recipe make one dozen flour tortillas. Heat the skillet while preparing the tortillas and it will be at the perfect temperature to cook your tortillas when they're ready. Double if you need more.

2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon lard (I used Crisco)
3/4 cup cold water

Whisk flour, salt, and baking powder together thoroughly in a mixing bowl. Cut in lard using your fingers to blend perfectly. The mix will look like corn meal when it's done. Add the water and mix until dough comes together. Place dough on a floured surface and knead a few minutes until smooth and elastic. Divide the dough into 12 equal pieces. The easiest way to do this is to divide the dough in half. The divide the dough in half again. Then divide each piece into three equal pieces. Roll each piece into a ball. Roll each ball into a paper thin round tortilla using enough flour to keep the dough from sticking to the surface or the rolling pin. When each tortilla is rolled, shake the flour from it and place in hot skillet. Cook until bubbles start to form on surface, then flip. When bubbles form on surface again, remove from skillet to a cool plate. Form next tortilla, and repeat until all dough has been cooked. Cool completely, then store in a plastic bag.

When it's time to use these tortillas, heat them in a microwave or a hot skillet or griddle until browned and bubbles form. Use immediately after heating to make taco, burritos, or whatever you like! It's wonderful!

Rigatoni with Tomatoes and Bacon

This is an easy, filling, satisfying dish for a cold, rainy night. It's really good!

1/2 cup uncooked rigatoni per person
4 slices of bacon uncooked per person
1/2 can of chopped tomatoes per person
pinch of basil

Cook the rigatoni per package instructions to al dente. While pasta is cooking, chop the uncooked bacon into inch pieces. Fry the bacon in a deep flat skillet until crispy. Remove bacon to a bowl lined with paper towels, and drain the skillet. Reheat the skillet and put chopped bacon back into it. When bacon starts to sizzle again, add the tomatoes with their juice. Cook and stir until pasta is done. Add pinch of basil and stir. Drain pasta, and while it's still damp add to the skillet and stir. Continue heating for about another five minutes. Spoon pasta and sauce into bowls to serve. Garnish with grated cheese or chopped fresh parsley, if you like.

Trust me, this is good stuff.

Chopped Asparagus Salad

I got the original idea from Anne Burrel on "Secrets of a Restaurant Chef" on the Food Channel. After I'd made it once, I started doctoring it up to my taste and think I've improved it. I'll give the original recipe first, then what I did to it after. It's very simple, and very impressive. It's a great salad to take to a pot luck. The original takes only two ingredients.

Chopped Asparagus Salad
1 pound fresh asparagus (thin if possible, the size of a pencil)
1 medium red onion
1 tablespoon good quality olive oil
1 tablespoon good quality red wine vinegar

Trim the tough bottoms from the asparagus spears. Chop the asparagus so they are the size of peas. Place in a medium bowl. Chop the red onion fine, as close to the size of the asparagus as possible. Place in bowl with asparagus and toss with the olive oil and vinegar. Chill and serve.

Then I added:
1 small can sliced black olives
1 medium English cucumber, chopped to size of asparagus
2 tablespoons shredded romano cheese
1/2 teaspoon dried mint or basil
1 pinch salt

The cucumber adds a great freshness to the salad, and the olives add an element of smokiness. Cheese adds chewiness and flavor.

I suppose you could also add cold cooked shrimp, lobster, or crab, and turn it into a main course.

Enjoy!

Barley Salad

This is also called a Farro Salad and is from the mediterranean area. It's basically cooked barley with loads of fresh vegetables and a vinaigrette. I'm providing a basic recipe, but you can play with the ingredients to your own liking.

Farro Salad
1 to 1 1/2 cups cooked barley, cooled
Two Large Ripe Tomatoes roughly chopped
1 Large cucumber peeled and seeded then chopped
3 spring onion chopped
1/2 cup favorite cheese grated or chopped in very small chunks
1 cup favorite vinaigrette (I used a champagne vinaigrette)

Combine all ingredients in a bowl and chill for at least one hour for flavors to blend.

Enjoy!