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Epoch Times
20-05-2025
- General
- Epoch Times
I Crave These Totally Surprising ‘Fries' Every Single Week
Janette Zepeda There is absolutely nothing in my mind that compares to a Of course, these fries are delicious on their own. But to make them even better, I whipped up a creamy chipotle sauce to go with. Made from sour cream, Why You'll Love It They're crispy and creamy. These fries have the ideal level of crunch, thanks to the breadcrumbs, while maintaining a creamy, smooth, almost butter-like texture on the inside. You don't even need a fryer. In this recipe, the oven does all the hard work. It cuts the overall cook time of the avocado fries and makes for the perfect crispy bite. Key Ingredients in Avocado Fries Panko breadcrumbs: This kind of breadcrumb is processed into larger crumbs while also having a drier, flakier consistency that creates the perfect crunch. Egg: Used as a binder to help the breadcrumbs adhere to the avocado. It also creates a barrier between the two that ultimately enhances the texture of the fry. Avocados: You'll want to use ripe but firm avocados. When baked, they hold their shape better and deliver a soft, butter-like interior, and a vibrantly green exterior. What to Serve With Avocado Fries Serves 2 to 3 Related Stories 5/6/2025 9/6/2024 For the avocados: 2 ripe but firm medium avocados 1 large egg 1 cup panko breadcrumbs 1/2 teaspoon granulated garlic or garlic powder 1/2 teaspoon smoked paprika 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper (optional) For the sauce: 1 cup sour cream or Greek yogurt 1 tablespoon canned chipotle in adobo sauce or Mexican hot sauce 1 tablespoon finely chopped fresh chives (from 1 medium bunch) 1/2 teaspoon Cajun seasoning with salt 1/4 teaspoon kosher salt Make the avocados: 1. Heat the oven to 425 degrees F. Meanwhile, halve, pit, and peel two medium avocados. Cut each half lengthwise into 4 pieces (16 slices total). Whisk 1 large egg in a small bowl until foamy. 2. Stir 1 cup panko breadcrumbs, 1/2 teaspoon granulated garlic, 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper, if using, together in a baking dish or pie plate. Use the bottom of a flat measuring cup to crush the breadcrumbs into finer pieces. 3. Working with one avocado slice at a time, dip in the egg to coat, then let the excess drip off. Place in the breadcrumb mixture and toss and press down gently until coated on all sides. Place the breaded slices on a baking sheet, spacing them evenly apart. 4. Bake, flipping the slices halfway through, until golden-brown, about 16 minutes total (this is a good time to make the sauce). Let cool for 5 minutes. Sprinkle with more kosher salt if desired. Make the chipotle sauce: 1. Stir ingredients together in a small bowl. If the mixture is too thick, thin out with a little water as needed. Serve with the avocado fries. Recipe Notes Make ahead: The sauce can be made 24 hours ahead without the chives and refrigerated in an airtight container. Stir the chives in before serving. Storage: Refrigerate avocado fries in an airtight container for up to four days. Recrisp in a 350-degree F oven until warmed through, about 5 minutes. Janette Zepeda is a culinary producer for a nationally known blog for people who love food and home cooking. Submit any comments or questions to Copyright 2025 Apartment Therapy. Distributed by Tribune Content AGency, LLC. Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
Epoch Times
07-05-2025
- General
- Epoch Times
Homemade Flour Tortillas Taste Like Biting Into a Soft, Buttery Cloud
By Alex Cardenas If there's something that marks a distinction between the gastronomy of Northern Mexico from the rest of the country, it's the region's pride in flour tortillas. Traditional flour tortillas from Mexico are a mix of four simple ingredients: all-purpose flour, water, fat, and salt. The homemade process is very similar to artisan bread making: The combination of kneading, shaping, and resting fully hydrates the dough and encourages flavor development. After stretching the dough and placing it on a hot pan, in less than a minute you'll have a tortilla that puffs up and fills your home (and sometimes your neighborhood!) with an irresistible, toasty aroma that beckons you closer. The northern practice of making homemade flour tortillas is the gift of our Mexican grandmothers (and all our ancestors that came before us) of feeding their young, a tradition that started almost 500 years ago. Even though they're available in almost every supermarket, trust me when I say that once you taste homemade flour tortillas you'll wonder why you didn't start making them sooner. With this easy recipe, you'll never want to buy them from the store again. And remember: the first handmade flour tortilla is always enjoyed warm and slathered with butter. Here's how to make them. Why You'll Love It They're incredibly soft and tender. In this step-by-step guide, I'll walk you through making the fluffiest, most delicious homemade flour tortillas. They taste amazing. Their mild, slightly sweet flavor—like biting into a soft, buttery cloud—goes with everything and anything. Tips for Making Perfect Flour Tortillas Don't add too much flour. If your dough is too tough to knead or it's hard to roll out, it's likely you added too much flour. Also, try to avoid adding too much flour to your work surface when rolling out your tortillas, as this can make your tortillas come out dry. They don't have to be perfectly round. Don't worry if your tortillas don't come out as round as store-bought ones. Making tortillas is an art that needs practice; the more you make them, the rounder they will come out. More than the shape, it's the taste that matters. Preheat your pan over medium heat. Make sure you give your pan plenty of time to preheat before you start cooking your tortillas. Medium heat is best. The first tortilla is more of a tester. It's sort of like the first crêpe or pancake. As you continue to cook your tortillas the pan will become hotter and will result in more even browning. Check the heat. If you notice that your tortillas are taking too long to cook or aren't browning, increase the heat. If eating right away. Keep them covered with a kitchen towel inside a tortilla basket or over a plate. If making them for later or another day. Lay them in a single layer on a countertop, kitchen towel, or cooling rack to cool down. If refrigerating them. Allow the tortillas to cool down completely before storing in the refrigerator. Ways to Use Flour Tortillas Quesadillas: Of course, Burritos: These are filled with a wide array of guisados (Mexican stews) and fillings such as papas con chorizo (potatoes with chorizo), carne deshebrada (stewed shredded beef), or machaca con huevo (northern Mexican dried beef with eggs). Tacos de Asada: These grilled beef tacos are always delicious. Quesatacos: A cross between a quesadilla and an asada taco. They're very popular in my hometown of Ensenada. Gringas: A cross between a quesadilla and an al pastor taco, sometimes served with pieces of pineapple. Sincronizadas: A snack which is a sort of sandwich made with two flour tortillas, filled with soft, melty cheese and ham, then cut into four equal pieces. A spoon: Tear a piece of tortilla and use it to scoop up delicious Flour Tortillas (Tortillas de Harina) Makes 12 (8-inch) tortillas 3 cups all-purpose flour, plus more for dusting 1 teaspoon kosher salt 1/2 cup fat, such as vegetable shortening, unsalted butter, or pork lard 1 cup water Vegetable oil or cooking spray 1. Combine the fat and dry ingredients. Place 3 cups all-purpose flour and 1 teaspoon kosher salt in a large bowl and stir to combine. Melt 1/2 cup fat in the microwave or on the stovetop. Add the fat to the flour mixture and mix with your hands until it resembles sand. 2. Mix in the water. Heat 1 cup water until hot but not boiling. Slowly add 1/2 cup of the hot water to the flour mixture and mix with a flexible spatula or spoon until the dough feels less hot. Slowly add the remaining water a little at a time (you may not need all of it) until the dough feels sticky but not loose. As the dough comes together, pay close attention to how the dough feels in your hands, as it may need more or less water. This has to do with how fresh your flour is and the humidity in your kitchen. 3. Knead the dough. Transfer the dough to a work surface. Knead by hand until it feels soft, slightly oily and elastic, neither dry nor loose and when you make indentations with your fingers, and slightly bounces back when pressed, 7 to 10 minutes. The dough will feel very sticky at first and might stick to your hands and work surface, so avoid the temptation to add more flour—it will become less sticky as you continue to knead. Related Stories 3/18/2025 4/26/2024 4. Make the dough balls. Divide the dough into 12 lime-sized portions (about 60 grams each). Next, pinch the bottoms. Cup your hand over each dough ball and roll on the counter (bottoms facing down) until the top is smooth and tight. 5. Let the dough rest. Coat a medium bowl lightly with vegetable oil or cooking spray. Add the dough balls and cover with a kitchen towel, plastic wrap, or both. Let rest for at least 20 minutes or up to 1 hour to hydrate. 6. Roll out the tortillas. Heat a griddle, large cast iron skillet, or large nonstick pan on medium heat while you shape the tortillas. Lightly dust a work surface and rolling pin with flour. Roll out one dough ball at a time, keeping the remaining covered to prevent drying out. Place on the work surface and flatten the ball slightly by pressing with your hand. Begin rolling from center to top (away from you) using light to medium pressure to start, then roll center to bottom (towards you). Rotate the dough disc 45 degrees counterclockwise, then continue to roll from center to top and then again from center to bottom. Flip the tortilla and continue to roll and flip several times until you have a round tortilla about 1/8-inch thick and 8 inches wide. To make any last adjustments, lay the tortilla in the palm of one hand, and with your opposite hand using your fingers stretch any uneven ends. Place the tortilla on a kitchen towel and repeat rolling out the remaining balls, placing them on a single layer on the towel. If you're having a difficult time rolling, place the dough balls in the refrigerator for a few minutes, then take out and try again. 7. Cook the tortillas. Gently place the tortilla in the pan. If the tortilla lost some of its shape, quickly stretch the ends with your fingers. Cook until the edges of the tortilla slightly change color and no longer look translucent, 10 to 15 seconds. Flip with your fingers or a spatula and cook until the bottom is lightly browned spots and some bubbles start to appear on the surface, 25 to 30 seconds. Flip once more and wait until you notice the air bubbles are more pronounced or it puffs (to encourage puffing, press along the edges of the tortilla using your finger, a clean kitchen towel or a spatula), 15 to 20 seconds. Flip and wait a few more seconds if needed to allow any last-minute puffing or browning. 8. Continue cooking the remaining tortillas. The tortilla is ready when the color has changed from translucent to white and both sides have light to medium brown spots. Transfer to a tortilla basket, or a large plate lined with a kitchen towel. Cover to let steam. Continue cooking the remaining tortillas, stacking them on top of the first. Recipe Notes Make ahead: You can partially cook the tortillas up to one day ahead, then fully cook them when ready to serve. Do this by cooking them lightly on both sides on medium-low heat, not allowing them to puff, to only develop light brown spots and removing them sooner from the heat. Cool and refrigerate in an airtight container. When ready to serve, heat the pan on medium heat for at least 5 minutes. Add a tortilla and wait 10 to 15 seconds. Flip and wait 10 to 15 seconds more. Do this a couple more times, or until both sides have medium brown spots and some air bubbles appear or puffing occurs. Storage: Let the tortillas cool completely before refrigerating in a plastic zip-top bag or airtight container for up to seven days. To reheat, place in a griddle or pan on medium heat and heat until warmed through, a few seconds on each side. How to freeze: Freeze flour tortillas in a freezer-safe zip-top bag. Place a piece of parchment paper between each tortilla to prevent them from sticking together. Alex Cardenas is a contributor to a nationally known blog for people who love food and home cooking. Submit any comments or questions to Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
Epoch Times
07-05-2025
- General
- Epoch Times
My Favorite 10-Minute Shrimp Dinner Has the Most Delicious Butter Sauce
Janette Zepeda I am a sucker for shrimp. I grew up with an uncle who mastered the art of cooking seafood. He made his way from Nayarit, Mexico, to Las Vegas, Nevada, where he is now the chef and owner of Mariscos El Ancla, a Mexican seafood restaurant. Whenever he came to visit, it was almost guaranteed that shrimp would be on the menu. Inspired by my uncle, this recipe for spicy lemon garlic shrimp is the easiest, most flavorful shrimp you'll ever have. Here, the vibrant sauce comes together quickly with garlic and lemon juice. While this is a little different from the camarones a la diabla (deviled shrimp) that I grew up with, the addition of the lemon takes this simple-yet-satisfying dish to the next level. Now let's talk about the heat: I can't lie and tell you these aren't particularly spicy, but I will say that the sauce is balanced, thanks to the butter, garlic, Why You'll Love It Cooks in just 10 minutes! It comes together so quickly, which makes for a quick weeknight meal or the perfect last-minute appetizer. The sauce is spicy yet perfectly balanced. The butter and lemon juice cut through the heat. But if you want all the flavor with little heat, you can always reduce the amount of red pepper flakes to taste. Key Ingredients in Spicy Lemon Garlic Shrimp Smoked paprika: Adds depth with its smoky, peppery flavor. Garlic: Makes up the base of the sauce, glazing the shrimp perfectly with its rich and savory flavor. Red pepper flakes: Adds all the spice while working along with the lemon to highlight its fruity, smoky, almost citrus-like flavor. Helpful Swaps For more heat, swap smoked paprika with cayenne pepper for a spicy, fiery kick. To take the heat down, you can always add half the amount of red pepper flakes. Spicy Lemon Garlic Shrimp Serves 4 1 1/2 pounds raw large shrimp (26 to 30 per pound), peeled and deveined 5 tablespoons unsalted butter 3 tablespoons minced garlic (about 10 cloves) Finely grated zest of 1 medium lemon (1 tablespoon) Juice of 1 medium lemon (3 tablespoons) 2 teaspoons red pepper flakes 1 teaspoon smoked paprika 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Chopped fresh cilantro, for garnish (optional) Lemon wedges, for serving (optional) 1. Pat 1 1/2 pounds raw large shrimp dry with paper towels. 2. Melt 5 tablespoons unsalted butter in a large 12-inch frying pan over medium-low heat. Add 3 tablespoons minced garlic and cook until fragrant, 1 to 2 minutes. 3. Add the shrimp, the finely grated zest of 1 medium lemon, the juice of 1 medium lemon, 2 teaspoons red pepper flakes, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to combine and arrange the shrimp into an even layer. 4. Increase the heat to medium. Cook, stirring occasionally, until the shrimp are firm and just cooked through, 3 to 5 minutes. Serve garnished with chopped fresh cilantro and lemon wedges if desired. Related Stories 4/28/2025 4/18/2025 Recipe notes: Leftovers can be refrigerated in an airtight container for up to two days. Reheat over medium heat until just warmed through, 3 to 4 minutes. Janette Zepeda is a culinary producer for a nationally known blog for people who love food and home cooking. Submit any comments or questions to Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
Chicago Tribune
23-02-2025
- General
- Chicago Tribune
The Kitchn: My ‘house dressing' is so good, I make weekly
I love a simple salad with a bright and flavor-packed vinaigrette. For me, this miso lime vinaigrette makes any salad taste extra special. Not only can you whip it up in just under 10 minutes, but it's also filled with bright lime flavor, subtle hints of garlic, and a warm, spicy kick from the fresh ginger. Miso is the star of the show here. White miso is mild in flavor compared to other types of miso, which makes it perfect for a vinaigrette base. Its subtle sweetness complements the acidity of the rice vinegar and enhances the overall vinaigrette with its umami flavor. The result is a tangy and slightly creamy vinaigrette that will have you reaching for more. One might even say it's better than Caesar salad dressing. Why you'll love it So easy, so flavorful. With just a few ingredients, most of which are pantry staples, you can whip up this sweet and tangy dressing in under 10 minutes. Lime juice is the secret ingredient. Freshly squeezed lime juice goes well with savory white miso and allows the warmth of the ginger to shine through, which makes for a perfectly balanced vinaigrette. Key ingredients in Miso Lime Vinaigrette White miso: Serves as the umami base in this vinaigrette, adding just a touch of sweetness as well as savory notes. Ginger: Adds warmth and a slight kick that balances the acidity of the rice vinegar. Honey: Brings sweetness to counter the acidity while enhancing the umami flavor with its subtle fruity, floral notes. Miso Lime Vinaigrette Recipe Makes 1 cup; serves 8 1/4 cup rice vinegar 1 tablespoon plus 1 1/2 teaspoons white miso paste 1/2 teaspoon peeled and finely grated ginger 1 clove garlic, minced 1/2 teaspoon finely grated lime zest 1 teaspoon freshly squeezed lime juice 1 teaspoon honey 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3/4 cup extra-virgin olive oil or canola oil 1. Whisk everything except the olive oil together in a medium bowl until combined. 2. While whisking constantly, slowly pour in 3/4 cup extra-virgin olive oil. Whisk until combined. Recipe notes Immersion blender: For a smoother vinaigrette, make in an immersion blender. Make ahead: The vinaigrette can be made up to 24 hours ahead and refrigerated in an airtight container. Rewhisk before using. Storage: Refrigerate in an airtight container for up to three days. Rewhisk before using. (Janette Zepeda is a contributor to a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@ ©2025 Apartment Therapy. Distributed by Tribune Content AGency, LLC.
