Text 24463, 103 rader
Skriven 2012-05-05 16:39:00 av JIM WELLER (1:123/140)
Ärende: cilantro 4
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoky Potato And Caper Empanadas With Cilantro Sauce
 Categories: Vegan, Pastry, Dumplings, Sauces
      Yield: 4 servings
 
           FOR THE FILLING:
      2 md Potatoes, cut into 1/4-inch
           Dice
           Kosher salt
      2 tb Extra-virgin olive oil
      1 md Onion, finely diced
      2    Cloves garlic, grated on a
           Microplane
      1    Chipotle pepper en adobo,
           Finely chopped , plus
      1 tb Adobo sauce
      2 tb Capers, drained and roughly
           Chopped
    1/2 ts Madras curry powder
      2 tb Minced fresh cilantro leaves
           FOR THE DOUGH:
      2 c  All-purpose flour
      1 c  Masa harina
      1 tb Kosher salt
      8 tb Vegetable shortening
    1/2    To 3/4 cup ice cold water
      2 qt Vegetable oil (if frying),
           Or
      2 tb If baking
           For the Sauce:
      2 c  Cilantro leaves and tender
           Stems
      1    Green bird chile or serrano
           Pepper
      1    Clove garlic
      2 tb Juice from 1 lime
 
  For the Filling: Cover potatoes with cold water by 1-inch in a
  medium saucepan and add 1 tablespoon kosher salt. Bring to a boil
  over high heat. Reduce to a simmer and cook until potatoes are
  tender, about 8 minutes. Drain and set aside.
  
  Rinse pan and dry. Heat olive oil over medium-high heat until
  shimmering. Add onions and cook, stirring frequently until softened
  but not browned, about 4 minutes. Add garlic and cook until
  fragrant, about 30 seconds. Add chipotle and sauce, capers, curry
  powder, and potatoes. Stir to combine, lightly mashing potatoes.
  Season to taste with salt and stir in cilantro. Transfer to a large
  plate and set aside until completely cool.
  
  For the Dough: Process half of flour, masa, and salt in a food
  processor with three 1-second pulses. Add shortening in chunks and
  process in 1-second pulses until dough resembles wet sand, about 12
  pulses. Add remaining cup water and pulse 4 times until homogenous.
  Transfer to a large bowl.
  
  add 1/2 cup cold water. Knead dough until it forms a ball. It should
  feel slightly tacky. If dry, add more water 1 tablespoon at a time.
  Wrap dough ball in plastic and refrigerate until ready to use, at
  least 45 minutes.
  
  For the Sauce: Combine cilantro, pepper, garlic, and lime juice in a
  blender. Add 1/4 cup water. Blend until smooth, adding water as
  necessary and scraping down sides as necessary. Season to taste with
  salt. Set aside.
  
  To Assemble and Cook: Divide dough into 12 to 16 even pieces
  (depending on how large you want them to be). Roll each piece into a
  ball. Working one piece at a time, roll dough out on a lightly
  floured surface with a rolling pin or press with a tortilla press
  into a 3 1/2- to 4 1/2-inch round. Place a few teaspoons of filling
  in the center of each dough round. Brush edges of dough with water
  and gently fold in half. Crimp edges or press with the tines of a
  fork to seal. Set aside and repeat with remaining empanadas.
  
  To Bake: Adjust oven rack to upper and lower middle positions and
  preheat to 400 F. Line two baking sheets with parchment paper Place
  empanadas on baking sheet and brush with 2 tablespoons oil. Bake
  until golden brown and crisp, about 30 minutes. Serve with cilantro
  sauce.
  
  To Fry: Heat 2 quarts oil to 350 F in a large wok or dutch oven. Fry
  empanadas a half dozen at a time, agitating occasionally, until
  golden brown and crisp, about 4 minutes. Serve with cilantro sauce.
  
  Posted by: J. Kenji Lopez-Alt
  yield: Makes 12 to 16 small empanadas
  
  From: Serious Eats
 
MMMMM

Cheers

YK Jim


... Who decided cilantro was the new bacon?

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