>Elegant Canapés in the Making

>

M-J’s elegant canapés begin with her home-made bread fashioned into toast platforms. They are now ready for filling with refined ingredients.
©M-J de Mesterton

Elegant Canapés in the Making

M-J’s elegant canapés begin with her home-made bread fashioned into toast platforms. They are now ready for filling with refined ingredients, the elegant gourmet way.
©M-J de Mesterton

Elegant Canapés in the Making

M-J’s elegant canapés begin with her home-made bread fashioned into toast platforms. They are now ready for filling with refined ingredients, the elegant gourmet way.
©M-J de Mesterton

Make Your Own Elegant Tortilla Chips

MAKE YOUR OWN ELEGANT TORTILLA CHIPS You don’t have to throw out your tortillas if they are past their prime. Make them into tortilla chips, which will be very popular with your family and guests, as they are pleasingly different from those bought in the store. Take a stack of tortillas and dust between the layers with salt, pressing it into them. Then, pressing into it with a large knife, cut the stack of tortillas into quarters. Lower a handful-at-a-time of the uncooked chips into bubbling hot oil. For this light and crispy batch, I used a combination of soy oil, which is now sold as “vegetable oil”, and lard. Peanut or corn oil are also good for deep-frying tortillas.Deep-Frying Santa Fe Tortillas for Southwest-Style Cocktail Party Snacks
When the chips themselves have developed bubbles and are slightly brown, it’s time to remove them from the pot with a runsible or slotted spoon. Drain them on paper towels, and dust with more salt if desired. The cooking oil may be strained, refrigerated and re-used for French fries, yams or potato chips. My recipe for Elegant Guacamole goes very well with these tortilla chips. So do sour cream or crème fraîche, and a mixture of sliced jalapeños with melted Cheddar cheese, baked on top of the chips for a few minutes in a hot oven.
 ©M-J de Mesterton 2009
 M-J de Mesterton’s Elegant Guacamole Dip: Find the Recipe on Elegant Cuisine and Elegant Cook.

Make Your Own Elegant Tortilla Chips

MAKE YOUR OWN ELEGANT TORTILLA CHIPS You don’t have to throw out your tortillas if they are past their prime. Make them into tortilla chips, which will be very popular with your family and guests, as they are pleasingly different from those bought in the store. Take a stack of tortillas and dust between the layers with salt, pressing it into them. Then, pressing into it with a large knife, cut the stack of tortillas into quarters. Lower a handful-at-a-time of the uncooked chips into bubbling hot oil. For this light and crispy batch, I used a combination of soy oil, which is now sold as “vegetable oil”, and lard. Peanut or corn oil are also good for deep-frying tortillas.Deep-Frying Santa Fe Tortillas for Southwest-Style Cocktail Party Snacks
When the chips themselves have developed bubbles and are slightly brown, it’s time to remove them from the pot with a runsible or slotted spoon. Drain them on paper towels, and dust with more salt if desired. The cooking oil may be strained, refrigerated and re-used for French fries, yams or potato chips. My recipe for Elegant Guacamole goes very well with these tortilla chips. So do sour cream or crème fraîche, and a mixture of sliced jalapeños with melted Cheddar cheese, baked on top of the chips for a few minutes in a hot oven.
 ©M-J de Mesterton 2009
 M-J de Mesterton’s Elegant Guacamole Dip: Find the Recipe on Elegant Cuisine and Elegant Cook.

Make Your Own Elegant Tortilla Chips

MAKE YOUR OWN ELEGANT TORTILLA CHIPS You don’t have to throw out your tortillas if they are past their prime. Make them into tortilla chips, which will be very popular with your family and guests, as they are pleasingly different from those bought in the store. Take a stack of tortillas and dust between the layers with salt, pressing it into them. Then, pressing into it with a large knife, cut the stack of tortillas into quarters. Lower a handful-at-a-time of the uncooked chips into bubbling hot oil. For this light and crispy batch, I used a combination of soy oil, which is now sold as “vegetable oil”, and lard. Peanut or corn oil are also good for deep-frying tortillas.Deep-Frying Santa Fe Tortillas for Southwest-Style Cocktail Party Snacks
When the chips themselves have developed bubbles and are slightly brown, it’s time to remove them from the pot with a runsible or slotted spoon. Drain them on paper towels, and dust with more salt if desired. The cooking oil may be strained, refrigerated and re-used for French fries, yams or potato chips. My recipe for Elegant Guacamole goes very well with these tortilla chips. So do sour cream or crème fraîche, and a mixture of sliced jalapeños with melted Cheddar cheese, baked on top of the chips for a few minutes in a hot oven.
 ©M-J de Mesterton 2009
 M-J de Mesterton’s Elegant Guacamole Dip: Find the Recipe on Elegant Cuisine and Elegant Cook.

Make Your Own Elegant Tortilla Chips

MAKE YOUR OWN ELEGANT TORTILLA CHIPS You don’t have to throw out your tortillas if they are past their prime. Make them into tortilla chips, which will be very popular with your family and guests, as they are pleasingly different from those bought in the store. Take a stack of tortillas and dust between the layers with salt, pressing it into them. Then, pressing into it with a large knife, cut the stack of tortillas into quarters. Lower a handful-at-a-time of the uncooked chips into bubbling hot oil. For this light and crispy batch, I used a combination of soy oil, which is now sold as “vegetable oil”, and lard. Peanut or corn oil are also good for deep-frying tortillas.Deep-Frying Santa Fe Tortillas for Southwest-Style Cocktail Party Snacks
When the chips themselves have developed bubbles and are slightly brown, it’s time to remove them from the pot with a runsible or slotted spoon. Drain them on paper towels, and dust with more salt if desired. The cooking oil may be strained, refrigerated and re-used for French fries, yams or potato chips. My recipe for Elegant Guacamole goes very well with these tortilla chips. So do sour cream or crème fraîche, and a mixture of sliced jalapeños with melted Cheddar cheese, baked on top of the chips for a few minutes in a hot oven.
 ©M-J de Mesterton 2009
 M-J de Mesterton’s Elegant Guacamole Dip: Find the Recipe on Elegant Cuisine and Elegant Cook.

>Make Your Own Elegant Tortilla Chips

>

MAKE YOUR OWN ELEGANT TORTILLA CHIPS You don’t have to throw out your tortillas if they are past their prime. Make them into tortilla chips, which will be very popular with your family and guests, as they are pleasingly different from those bought in the store. Take a stack of tortillas and dust between the layers with salt, pressing it into them. Then, pressing into it with a large knife, cut the stack of tortillas into quarters. Lower a handful-at-a-time of the uncooked chips into bubbling hot oil. For this light and crispy batch, I used a combination of soy oil, which is now sold as “vegetable oil”, and lard. Peanut or corn oil are also good for deep-frying tortillas.Deep-Frying Santa Fe Tortillas for Southwest-Style Cocktail Party Snacks
When the chips themselves have developed bubbles and are slightly brown, it’s time to remove them from the pot with a runsible or slotted spoon. Drain them on paper towels, and dust with more salt if desired. The cooking oil may be strained, refrigerated and re-used for French fries, yams or potato chips. My recipe for Elegant Guacamole goes very well with these tortilla chips. So do sour cream or crème fraîche, and a mixture of sliced jalapeños with melted Cheddar cheese, baked on top of the chips for a few minutes in a hot oven.
 ©M-J de Mesterton 2009
 M-J de Mesterton’s Elegant Guacamole Dip: Find the Recipe on Elegant Cuisine and Elegant Cook.

M-J’s Elegant Hommos bi Tahini

M-J’s elegant recipe for hommos bi tahini, hummus bi tahine, tahina or whichever way you prefer to spell chickpea and sesame dip: mash the chickpeas and add sesame paste, preferably a very liquid one with lots of natural oil in it, and squeeze into this mixture the juice of a lemon, add salt, red pepper and olive oil to your taste. Mix until almost smooth. Serve hummus bi tahini with warm pita bread, Moroccan olives, shawarma, and whatever else you have on your meze table. Hummus is a perfect dip for summer entertaining. And without the addition of raw garlic, which no one will miss, this dip is more socially acceptable. The lemon component is very refreshing, the sesame paste is tasty, and the garbanzos (chick-peas) are light and airy. Combining these simple ingredients results in a magical dish that is very popular at parties.
©M-J de Mesterton

M-J’s Elegant Hommos bi Tahini

M-J’s elegant recipe for hommos bi tahini, hummus bi tahine, tahina or whichever way you prefer to spell chickpea and sesame dip: mash the chickpeas and add sesame paste, preferably a very liquid one with lots of natural oil in it, and squeeze into this mixture the juice of a lemon, add salt, red pepper and olive oil to your taste. Mix until almost smooth. Serve hummus bi tahini with warm pita bread, Moroccan olives, shawarma, and whatever else you have on your meze table. Hummus is a perfect dip for summer entertaining. And without the addition of raw garlic, which no one will miss, this dip is more socially acceptable. The lemon component is very refreshing, the sesame paste is tasty, and the garbanzos (chick-peas) are light and airy. Combining these simple ingredients results in a magical dish that is very popular at parties.
©M-J de Mesterton

M-J’s Elegant Hommos bi Tahini

M-J’s elegant recipe for hommos bi tahini, hummus bi tahine, tahina or whichever way you prefer to spell chickpea and sesame dip: mash the chickpeas and add sesame paste, preferably a very liquid one with lots of natural oil in it, and squeeze into this mixture the juice of a lemon, add salt, red pepper and olive oil to your taste. Mix until almost smooth. Serve hummus bi tahini with warm pita bread, Moroccan olives, shawarma, and whatever else you have on your meze table. Hummus is a perfect dip for summer entertaining. And without the addition of raw garlic, which no one will miss, this dip is more socially acceptable. The lemon component is very refreshing, the sesame paste is tasty, and the garbanzos (chick-peas) are light and airy. Combining these simple ingredients results in a magical dish that is very popular at parties.
©M-J de Mesterton

M-J’s Elegant Hommos bi Tahini

M-J’s elegant recipe for hommos bi tahini, hummus bi tahine, tahina or whichever way you prefer to spell chickpea and sesame dip: mash the chickpeas and add sesame paste, preferably a very liquid one with lots of natural oil in it, and squeeze into this mixture the juice of a lemon, add salt, red pepper and olive oil to your taste. Mix until almost smooth. Serve hummus bi tahini with warm pita bread, Moroccan olives, shawarma, and whatever else you have on your meze table. Hummus is a perfect dip for summer entertaining. And without the addition of raw garlic, which no one will miss, this dip is more socially acceptable. The lemon component is very refreshing, the sesame paste is tasty, and the garbanzos (chick-peas) are light and airy. Combining these simple ingredients results in a magical dish that is very popular at parties.
©M-J de Mesterton

>M-J’s Elegant Hommos bi Tahini

>

M-J’s elegant recipe for hommos bi tahini, hummus bi tahine, tahina or whichever way you prefer to spell chickpea and sesame dip: mash the chickpeas and add sesame paste, preferably a very liquid one with lots of natural oil in it, and squeeze into this mixture the juice of a lemon, add salt, red pepper and olive oil to your taste. Mix until almost smooth. Serve hummus bi tahini with warm pita bread, Moroccan olives, shawarma, and whatever else you have on your meze table. Hummus is a perfect dip for summer entertaining. And without the addition of raw garlic, which no one will miss, this dip is more socially acceptable. The lemon component is very refreshing, the sesame paste is tasty, and the garbanzos (chick-peas) are light and airy. Combining these simple ingredients results in a magical dish that is very popular at parties.
©M-J de Mesterton

Elegant Home-Made Tortilla Chips

MAKE YOUR OWN ELEGANT TORTILLA CHIPS

Frying Tortilla Chips for an Elegant Home-Made Southwest Appetizer

Posted at 12:16 PM on November 27, 2009
MAKE YOUR OWN ELEGANT TORTILLA CHIPS

You don’t have to throw out your tortillas if they are past their prime. Make them into tortilla chips, which will be very popular with your family and guests, as they are pleasingly different from those bought in the store.Take a stack of tortillas and dust between the layers with salt, pressing it into them. Then, pushing down hard with a large knife twice at different angles, cut the stack into quarters. Lower a handful at-a-time of uncooked chips into bubbling hot oil. For this light and crispy batch, I used a combination of soy oil, which is now sold as “vegetable oil”, and lard. Peanut or corn oil are also good for deep-frying tortillas. When the chips themselves have developed bubbles and are slightly brown, it’s time to remove them from the pot with a runsible or slotted spoon. Drain them on paper towels, and dust with more salt if desired. The cooking oil may be strained, refrigerated and re-used for French fries, yams or potato chips. My recipe for Elegant Guacamole goes very well with these tortilla chips. So do sour cream or crème fraîche, and a mixture of sliced jalapeños with melted Cheddar cheese, baked on top of the chips for a few minutes in a hot oven.

©M-J de Mesterton 2009

Home-Made Tortilla Chips: an Elegant American Appetizer

M-J de Mesterton’s Elegant Guacamole Recipe is Available on ElegantCook.net

For green chile powder, which is a good substitute for chopped canned or frozen New Mexico green chiles, go North of the Border.

Elegant Tahini Sauce

M-J’s Simple Recipe for Elegant Tahini Sauce
Sesame paste mixed with lemon juice, water, salt and the merest hint of garlic powder makes an elegant tahini dip or sauce for mezedes, or pre-prandial appetisers.

Use this elegant and simple tahini sauce as a dip for flat-breads, steamed cauliflower, celery, other fresh vegetables, and fried potatoes. Optionally, you may drizzle olive oil over the tahini.
People find tahini sauce very pleasing in the summer months, and it is economical to make, since the sesame paste expands greatly when mixed with water and lemon juice.

Create a website or blog at WordPress.com

Up ↑