ISSN 1938-7385 Volume 14, Number 10 This Week's Contents 1. Creamy Artichoke Spread 2. Strawberry Buttermilk Bread 3. Huitlacoche Para Quesadillas 4. Smoked Paprika Dressing
1. Creamy Artichoke Spread submitted by butterflydog 2, 14 oz cans of artichokes in water, drained and chopped 1 onion olive oil 1 cup heavy cream or as needed salt and pepper Fresh grated Romano cheese ( a few ounces ) This is a wonderful spread to go over any breads, foccacias, crackers etc., to fill tomatoes. I sometimes also add a bit of garlic to recipe. Place cut up artichokes in blender Sauté chopped onion in some olive oil till tender. Place onions in blender along with heavy cream and blend into a thick puree. Season to taste. Lastly stir in the cheese.
2. Strawberry Buttermilk Bread submitted by butterflydog 3 cups strawberries, coarse chopped 3 cups flour plus 1/4 cup flour for dusting the berries 1 cup chopped almonds ( optional ) 3 eggs 2 sticks butter softened 1 1/2 cups sugar 1/2 tsp almond extract 1 tsp vanilla extract 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 3/4 cup buttermilk Powdered sugar or thin drizzle icing if desired Strawberry bread that is yummy with butter or cream cheese with tea or coffee time. Use one and freeze one Toss berries with the 1/4 cup flour and set aside. Cream butter and sugar light and fluffy. Beat in eggs, one at a time. Sift dry ingredients together. Beat into creamed mixture alternately with buttermilk. Fold in the berries which will thin out batter a bit. Divide batter into 2 well greased and floured 8 inch loaf pans. Bake in a 350F oven about 60 minutes OR tested done in center use middle oven rack. Cool in pans 10 to 15 minutes, carefully loosen from pans and carefully remove to cool completely on rack. Wrap in foil or plastic and let rest overnight before serving as flavors improve and bread slices best. Freezes well Yield 2 well shaped 8 inch pan loaves
3. Huitlacoche Para Quesadillas submitted by aknee 1 pound huitlacoche 3 tablespoons peanut oil 1/4 each onion chopped 1 each garlic clove peeled, chopped 2 each poblano peppers 1/4 teaspoon salt Roast and peel the chiles poblanos, then devein and cut into strips. Cut the fungus from the corn cobs and chop it roughly. Set aside. Heat the oil and cook the onion and garlic, without browning, until they are soft. Add the chile strips, huitlacoche, epazote, and salt and cook over a medium flame until the mixture is soft and the liquid from the fungus has evaporated--about 15 minutes.
4. Smoked Paprika Dressing submitted by bbye 1 1/2 tablespoons fresh lime juice 1/2 teaspoon smoked paprika 1/4 teaspoon salt 1/8 teaspoon black pepper 5 tablespoons extra virgin olive oil Whisk together lime juice, paprika, salt, and pepper in a small bowl and add oil in a slow stream, whisking until well blended.
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