BAJA! COOKING ON THE EDGE By Deborah M. Schneider
“the reigning queen of San Diego chefs.” — Bon Appetit
Photographs by Maren Caruso
Winner of the 2006 IACP Award for Best Photography for CHOCOLATE OBSESSION
If you have been to Rubios, Baja Fresh or actually been to Baja Mexico, there’s nothing like an authentic BAJA style taco. It’s a taste that is rarely duplicated here in the US and typically not well– till now when you have Deb Schneider giving you the step by step hints, tips and ingredients to put together not only the most killer tacos but the most incredible recipes for an amazing BAJA style menu.
YUM is all I can say. It made me want to COOK– and trust me that’s no easy feat these day.
She covers categories like:
- Street Food
- Cooking from the Coast
- Nueva Cocina (new kitchen) in the wine country
- Foods from farms and gardens (think veggies and closer to home. chicken!)
- Sweets and drinks (see the flan recipe below)
- Baja basics.
This book includes the secret sauce for those amazing fish tacos, terrific salsa recipes and tons more things that are EASILY prepared.
Available at Amazon.com
All I can say is YUMMY!! I love Baja style cooking!
Want a taste test? Here’s a pretty easy to do recipe for a cheese-cake like flan that’s to die for.
Cream Cheese Flan with Orange Sage Honey
Traditional flan is a heavy combination of sweetened condensed milk, eggs, and runny caramel. I much prefer this version, which despite the name is more like a light delicious cheesecake. The finished, chilled flans will pop right out of nonstick muffin pans or a soft silicone mold, or you can bake and serve in 6-ounce porcelain ramekins. Sara Polczynski developed the basic recipe, which I have adapted.
Makes 10 individual flans.
Orange Honey Syrup
1/2 cup mesquite honey or other dark honey (see note below)
1 fresh sage leaf
1 large orange
Flan
1 pound cream cheese
7 large eggs
2 cups sweetened condensed milk
1 cup milk
1 teaspoon pure vanilla extract
Fresh berries or peaches (optional)
Make the syrup: In a small saucepan, combine the honey and sage. Remove long strips of zest from the orange with a vegetable peeler and add to the honey (reserve the rest of the orange for another use). Place over medium-low heat until warm. Let steep, off the heat, for several hours or overnight. Remove and discard the zest and sage.
Make the flan: Preheat the oven to 300 degrees. Set 10 (6-ounce) straight-sided souffle dishes in a roasting pan just large enough to hold them.
In a blender, combine the cream cheese, eggs, condensed milk, milk, and vanilla; process until very smooth. Divide the mixture evenly among the dishes.
Pour hot water into the roasting pan until it comes halfway up the sides of the dishes.
Bake the flans for 40 to 50 minutes, or until they are no longer liquid, feel barely firm in the center, and jiggle only slightly when moved. Remove from the water bath, cool, and chill.
If you wish to turn out the flans, hold a dessert plate firmly over each mold and quickly turn upside down. Drizzle the tops with the honey and garnish with the fruit.
Note: The flan may be baked in one large dish, instead of individually. Increase the baking time to 1 1/2 hours. Agave syrup (available at health food stores) may be substituted for the honey. The syrup is agave sap boiled down to a honey-like consistency, with a unique, gently herby flavor.
Recipe from BAJA! COOKING ON THE EDGE By Deborah M. Schneider, photographs by Maren Caruso (Rodale; June 2006).
Stevie Wilson
>
