Moros y Cristianos (black beans and rice)

 Moros y Cristianos (also called Arroz Moro), is a very popular dish of black beans and rice. The name recalls Spanish history: the black beans symbolize Muslim Moors and the white rice stands in for Christian Spain. Simmered together,Moros y Cristianos soak up vibrant flavor from an array of herbs and vegetables. 

Serves: 8-10

3 tsp. extra virgin olive oil

1 small onion, finely chopped (about ¾ cup)

½ cup green bell pepper, finely chopped (about ½ cup)

 4 cloves garlic, minced

1 packet of Sazon

2 tsp. sugar

½ tsp. oregano

2 cans (15 oz) black beans

2 bay leaves

2 cups white rice (extra long grain)

2 tsp white distilled vinegar

Directions

1.	Heat 2 tsp. oil in a Dutch oven over medium-high heat. Add onions and peppers; cook until soft, about 10 minutes. Add garlic, Sazon, sugar and oregano, cook until fragrant, about 1 minute more.
2.	Transfer liquid from can black beans to measuring cup; add enough water to measure 4 cups. Add liquid and bay leaves to pot; bring liquid to boil. Stir in black beans and rice. Bring rice mixture to boil. Reduce heat to medium-low. Simmer, covered, until rice absorbs water, about 25 minutes. Add vinegar; stir to combine.
3.	Remove rice from heat; let sit until rice is tender, about 5 minutes more.

************************************************************** TASTE NOTES This Cuban-inspired take on rice and beans is my favorite. I like cooking the beans with the rice since it imbues the rice with more flavor than simply serving the beans atop the rice. As an accompaniment to chicken and beef fajitas, the dish was a big hit.

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Chocolate - Hazelnut Ice Box Cake

My mother was a great cook. When she baked, she baked well, but she definitely preferred cooking. One dessert she did make frequently was ice box cake. It was quick and easy and inexpensive. While I enjoyed her chocolate and vanilla pudding layered with graham crackers, this icebox cake takes the concept to another level. Remember that icebox cakes taste better after the cookies have had a full day to soften.

Serves 8 - 10
Ingredients:
1 3/4 cups cold heavy cream
1 1/2 cups mascarpone cheese
1/3 cup confectioners' sugar
1 tsp vanilla extract
2/3 cup chocolate-hazelnut spread (I prefer Nutella)
20 whole chocolate graham crackers

Instructions:
Beat 1 cup heavy cream, 3/4 cup mascarpone, the confectioners' sugar, and vanilla until combined, then increase speed and beat until stiff peaks form (1-2 minutes) --I used my stand mixer, but you can use a hand mixer as well.

In another bowl, combine 3/4 cup heavy cream, 3/4 cup mascarpone, and the Nutella until combined, then increase speed and beat until stiff peaks form (1-2 minutes).

Line the bottom of an 8 inch springform pan with about 4 graham crackers in a single layer, breaking them into pieces to fit any fill any gaps (seriously, this is the hardest part). Spread half the vanilla whipped cream over the graham crackers, then top with another layer of graham crackers. Spread half the chocolate-hazelnut whipped cream over those grahams then repeat with another layer of grahams, another layer of vanilla, another layer of grahams, and finish up with the other half of the chocolate-hazelnut whipped cream.

Cover the pan with plastic wrap and refrigerate at least 6 hours or overnight.

Uncover the cake and run a thin knife around the edge to loosen. Remove the springform ring and smooth the sides of the cake using an offset spatula (the second hardest part). Put the remaining grahams in a large resealable bag and crush them into fine crumbs. Press the crumbs around the sides of the cake and sprinkle the remains over the top.
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TASTE NOTES
Oh, my, how can I get across just how incredibly delicious this simple dessert tastes? I don't often "lick the bowl" or the beaters, but I could not resist after tasting the creams. I've already decided that the next time I make this--and there WILL be a next time--I'm going to replace the vanilla layer with an espresso one for a tiramisu and hazelnut icebox cake. I'm sure the cake would be equally delicious made with the Famous chocolate cookies.

Shrimp and Corn Fritters

A month ago I tested a new recipe, one for shrimp and corn fritters. While they tasted good, they would not hold their shape and they were nowhere near as good as the fritters I normally make. I decided to try again, this time using my tried and true recipe from the Good Housekeeping cookbook, the first real cookbook I ever bought. I simply added the shrimp to my usual recipe, as follows:

Yield:  18 fritters

1 cup all purpose flour

1 tbs baking powder

1 tsp salt

2 eggs

1/4 cup milk

2 tsp vegetable oil (more for frying)

1 (11 0z) can Green Giant yellow corn niblets, well drained)

1/2 lb shelled, deveined shrimp, cut into 1/2 inch pieces

Sift the flour with the baking powder and salt. Beat the eggs; add the milk and vegetable oil. Stir in the flour, then the corn, then the shrimp.  Heat enough oil to cover bottom of a frying pan and fry by heaping tablespoonsful into hot oil ( use a 1/8 cup measure for each fritter). Fry 3-5 minutes, turning once. Drain on paper towels. Keep warm in a 250 degree oven. Serve plain or with a remoulade sauce.

TASTE NOTES

What a world of difference using my usual fritter recipe made! While the recipe I tried sounded good--it used yellow corn meal--the batter was too wet and didn't hold together. These fritters were light and crispy on the outside. They could be the star of the show or they could serve as a very substantial side to a grilled London broil, which is how I served them. I know I would love them with crab instead of shrimp and that will be the next round.