Dayrecipe Food Community

“While visiting a friend in Albuquerque, I fell in love with a local bakery and cafe called Double Rainbow II,” writes Beth White of Phoenix, Arizona. “The food is great—especially the caldo de maìz (corn soup) that I had for lunch.”

This spicy version gets its hot, smoky taste from chipotle chilies.

Makes 4 (main-course) or 6 (first-course) servings.

INGREDIENTS

• 2tablespoons (1/4 stick) butter
• 1large red bell pepper, chopped
• 1medium onion, chopped
• 3garlic cloves, minced
• 114 1/2-ounce can diced tomatoes in juice
• 2cups (or more) water
• 2tablespoons chopped canned chipotle chilies*
• 214 3/4-ounce cans cream-stylecorn
• 116-ounce package frozen corn
• 1cup whipping cream
• 1teaspoon dried oregano
• chopped fresh cilantro (optional)

DIRECTIONS Melt butter in heavy large pot over medium-high heat. Add bell pepper, onion and garlic; sauté until onion is tender, about 5 minutes. Add tomatoes with juices to pot; cook 2 minutes. Combine 2 cups water and chipotle chilies in blender and puree. Mix puree and cream-style corn into vegetables in pot. Bring soup to boil. Reduce heat to medium and simmer 15 minutes, stirring occasionally. Add frozen corn, cream and oregano; simmer 5 minutes. Garnish with cilantro, if desired.

*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

Serve with: Crusty French rolls and steamed new potatoes tossed with butter and chervil. Dessert: Meringues filled with purchased lemon curd and sprinkled with blueberries.

Makes 4 servings.

INGREDIENTS

• 3tablespoons olive oil
• 1red bell pepper, thinly sliced
• 1medium onion, thinly sliced
• 1small bunch broccoli rabe, cut into 1 1/2-inch pieces
• 4large garlic cloves, thinly sliced8large eggs
• 3tablespoons chopped fresh oregano
• 1teaspoon salt
• 1/2teaspoon freshly ground black pepper
• 1/8teaspoon cayenne pepper
• 1cup (packed) shredded sharp provolone cheese

DIRECTIONS Preheat broiler. Heat oil in large ovenproof skillet over high heat. Sauté bell pepper and onion until soft, about 5 minutes. Add broccoli rabe and garlic, stirring to coat with oil. Reduce heat to medium, cover, and cook until vegetables are crisp-tender, about 4 minutes.

Meanwhile, whisk together eggs and next 4 ingredients in large bowl. Arrange vegetables evenly in skillet, then pour egg mixture over. Cover and cook over medium-low heat until eggs are set around edges and almost set in center, about 8 minutes. Sprinkle evenly with cheese. Transfer skillet to broiler and heat until eggs are completely set and cheese is melted and bubbling, about 2 minutes. Run spatula around skillet edges to loosen frittata. Cut into wedges and serve hot or at room temperature.

“My grandmother was a reporter in New York before she got married and moved to Montana to start a new life on a ranch,” writes Joyce Litz of Albuquerque, New Mexico. “At the time she didn’t know how to cook, and learning wasn’t easy — the place didn’t even have running water. Still, she appreciated good food, so she persevered and became a great cook. Later my grandmother taught me ranch-style cooking, a lot of which involved getting simple but flavorful, hearty meals ready in a hurry.”

Serve with diced cucumber mixed into yogurt.

Makes 4 to 6 servings.

INGREDIENTS

• 1/4cup (1/2 stick) butter
• 1tablespoon finely chopped peeled fresh ginger
• 1 1/4teaspoons curry powder
• 1/2teaspoon grated lemon peel
• 2cups small cauliflower florets
• 1/2cup diced red bell pepper
• 1/2cup chopped green onions
• 1 1/2cups long-grain white rice
• 2cups water
• 3/4teaspoon salt
• 1cup frozen peas, thawed

DIRECTIONS Melt butter in heavy large saucepan over medium heat. Add ginger, curry powder, and lemon peel; stir 30 seconds. Mix in cauliflower, bell pepper, and onions, thenrice. Add 2 cups water and 3/4 teaspoon salt; bring to boil, stirring occasionally. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes. Remove from heat. Mix in peas; season with pepper. Cover and let stand 5 minutes.

Active time: 40 min Start to finish: 40 min

Makes 6 servings.

INGREDIENTS

• 2large onions, peeled and cut lengthwise into 6 wedges, leaving root ends intact
• 2 1/2tablespoons olive oil
• 2 1/2teaspoons balsamic vinegar
• 1 1/2teaspoons salt
• 1/4cup fresh lime juice
• 2lb skirt steak, halved crosswise
• 2 1/2teaspoons coarsely ground black pepper
• 18flour tortillas
• 1cup fresh cilantro leavesaccompaniment:tomatillo or tomato salsa; lime wedges
• special equipment:metal skewers or a grill basket

DIRECTIONS Prepare grill for cooking.

Thread onions onto skewers (or put in grill basket), then brush with 1/2 tablespoon oil and season with salt and pepper. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill onions, turning occasionally, until tender, 16 to 20 minutes. Transfer to a cutting board. When just cool enough to handle, cut onions into 1-inch pieces and toss with vinegar and 1/2 teaspoon salt.

While onions are grilling, stir together lime juice and remaining teaspoon salt and 2 tablespoons oil in a shallow dish, then add steak and marinate at room temperature, turning once, 10 minutes.

Pat steak dry, then rub with pepper. Grill steak on lightly oiled grill rack, turning once, 6 to 10 minutes total for medium-rare. Transfer to cutting board, then let stand 5 minutes before cutting diagonally into thin slices.

While steak is standing, toast tortillas directly on grill rack, turning once, until puffed slightly and browned in spots, about 1 minute total. Serve steak, onions, cilantro, and salsa all wrapped in tortillas.

Cooks’ note:
° If you aren’t able to grill, onions (no need to skewer) and steak can be cooked in a lightly oiled well-seasoned ridged grill pan over moderately high heat and tortillas can be toasted over gas (hold with tongs) or directly on top of electric burners. Cut skirt steak into pieces to fit in grill pan and grill in batches without crowding.

Active time: 1 hr Start to finish: 2 hr

Makes about 5 dozen crackers.

INGREDIENTS

• 3/4cup all-purpose flour
• 1/4cup buckwheat flour
• 1tablespoon sugar
• 1teaspoon baking powder
• 1teaspoon salt
• 1teaspoon black pepper
• 1/2stick (1/4 cup) unsalted butter, softened
• 1large egg at room temperature for 30 minutes
• 1cup whole milk at room temperature
• vegetable-oil cooking spray (or use nonstick baking sheets)

DIRECTIONS Preheat oven to 350°F.

Whisk together flours, sugar, baking powder, salt, and pepper in a bowl.

Blend butter, egg, and milk in a blender until combined. Add flour mixture and blend just until smooth.

Drop level teaspoons of batter 4 inches apart (about 9 mounds) on a large baking sheet sprayed lightly with cooking spray. Spread each mound into a 3 1/2- to 4-inch round with back of a spoon.

Bake first batch in middle of oven until golden in spots, 8 to 10 minutes. Immediately transfer crisps with a thin metal spatula to a rack to cool. Form more rounds on another sprayed baking sheet while first batch is baking, then continue to make crisps, baking 1 sheet at a time. (Cool baking sheets between batches.)

Cooks’ note:
• Crisps keep, layered between sheets of wax paper, in an airtight container at room temperature 2 weeks.