Archive for cheese

Darwinian Nachos – An Apex Choice for Dinner

Almost My Birthday Dish!

October 21st is the International Day of the Nacho. It’s right after my birthday, which is one reason why I have such an affinity for this brilliant dish.
OK, I have lots of reasons, including sheer deliciousness, ease of preparation and versatility. But it doesn’t hurt that it’s almost my birthday dish.

As served in restaurants across the US, nachos are often a weighty, substantial offering – it’s funny to see them as a 3000 calorie snack item in the Appetizers section of the menu.

As served in many parts of Mexico, those same nachos are typically a delightful and relatively light quick snack or appetizer with a perfect blend of salt, savory and heat and a beautiful mix of ingredients.

A couple of decades ago, we first started making nachos in the more traditional Mexican style, but over time, this dish has evolved. Today, it incorporates veggies, beans, greens – it’s become a complete meal, all done in one pot, er, tray. Read the rest of this entry »

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LARDER: The pulse of love – scratch homemade refritos

No more cans! Homemade frijoles negros refritos.

It’s so easy to make delicious fresh, homemade refritos. Once you start making them – and see how easy it is – you’ll be giving your canned refritos away to neighbors. Well, OK, go ahead and keep a few cans for emergencies, but these homemade beans are a revelation. Smooth, creamy, with a slightly chunky texture – and the taste!  Once they’re refried, the beans will keep for a week or more in the ‘fridge. Refried beans also freeze well – freeze them in smaller amounts and defrost as needed. This recipe makes a vegetarian (but not vegan) style refritos negros. Read the rest of this entry »

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