Tacos are a beloved comfort food. While the true origins of tacos are unknown, they are believed to have originated in Mexico long before the Spanish arrived. Ancient Mexicans made soft, flat corn tortillas and filled them with various ingredients, including cooked organ meats and fish.
The process of assembling and devouring a taco is relatively simple, but there are ways to improve the flavor profile of this delicious dish. Certainly you can purchase any number of tortillas from a local supermarket, but for a truly great taco, think about homemade tortillas. Here is a recipe for Tortillas de Maíz, courtesy of King Arthur Baking.
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Autumn. Crackling leaves and football games. Nippy evenings and early sunsets. Cups of steaming hot cocoa.
But wait. Most vivid of all recollections of fall might well be the glorious fruit produced from that season’s harvest. Imagine autumn without apple desserts. Or, green salads without the perfumy sweetness of pears. A season absent of Hachiya persimmons baked into warm cakelike pudding.
Apples and Pomegranates: With crisp, juicy interiors clothed in burnished skins, apples have inspired some of the world’s greatest desserts. Team an apple cake with pomegranate seeds and you have captured two of fall’s favorites. Sweet, yet tart, the luscious seeds burst with juice. They glimmer atop the cake like ruby-red prisms.
Ripe Pears: And think of the possibility of a perfect pear. Sweet and buttery, with melt-in-your-mouth texture. In the marketplace, they most often are sold rock hard and almost scentless. That’s because if they are left on the tree to ripen, they become grainy, downright mushy. Plan on letting hard pears lounge in a brown bag at room temperature for several days to soften, checking them every day (they are perfect when they give to gentle pressure at the neck – don’t let them get squishy). Try them sauteed and added to a green salad; you will fall in love.
Persimmons: They hold a special place in the seasonal lineup. Ripe Hachiya persimmons are the deep orange heart-shaped variety. The fruit stars of one of the most irresistible autumn desserts, a pudding-like cake replete with cinnamon, dried apricots, and crystallized ginger.
Cakey Persimmon Pudding taps the sweetness of Hachiya persimmons, augmented with the taste and texture of nuts and dried fruit. (Photo by Nick Koon)
Cakey Persimmon Pudding
This dessert showcases the likeable elements of fruitcake without the components that many find objectionable. The underlying sweetness of the Hachiya persimmons shines through, augmented with the taste and texture of nuts and dried fruit. If you like, substitute dried cherries or dried cranberries for the raisins.
Yield: About 10 servings
INGREDIENTS
Nonstick vegetable spray
1/2 cup (1 stick) butter, softened
2 cups granulated sugar
2 eggs, well beaten
1/2 teaspoon vanilla
2 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
4 teaspoons baking soda
1/2 teaspoon salt
2 cups persimmon pulp, about 3 to 4 very ripe Hachiya persimmons; see cook’s notes
3/4 cup finely chopped dried apricots
3/4 cup raisins
1/4 cup finely chopped crystallized ginger
1/4 cup chopped walnuts
1/3 cup chopped pecans
Garnish: 1 cup heavy whipping cream, 2 tablespoons powdered sugar
Cook’s notes: Hachiya persimmons feel like overfilled water balloons when ripe. They absolutely need to be ripe; otherwise the taste is astringent. If persimmon pulp is chunky, mash with fork.
DIRECTIONS
1. Adjust oven rack to middle position. Preheat oven to 350 degrees. Generously spray ten 3/4-cup (6-ounce) soufflé cups with nonstick vegetable spray. In large bowl of electric mixer, cream butter and sugar until smooth. Add eggs and vanilla; mix until well-blended.
2. In separate bowl, combine flour, cinnamon, baking soda and salt; stir until well-combined.
3. Add dry ingredients to butter mixture; mix until blended. Add pulp; mix until blended. Add raisins, crystallized ginger and nuts; mix until blended.
4. Spoon into prepared cups, filling a little less than 3/4 full; smooth tops to make even, using back of large spoon or rubber spatula. Bake in middle of preheated oven, until the toothpick inserted in center comes out clean, about 40 to 50 minutes.
5. Allow to cool 15 minutes before serving. In an electric mixer, beat cream and powdered sugar until soft peaks form. Using half of whipped cream, add a dollop of whipped cream to each pudding and serve. Place remaining whipped cream in a bowl and pass for optional topping.
Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas
This Salad of Pears, Hazelnuts, and Blue Cheese is from the cookbook, “Roast Figs, Sugar Snow — Food to Warm the Soul” by Diana Henry. (Photo by Jason Lowe)
Salad of Pears, Hazelnuts, and Blue Cheese
In her cookbook, “Roast Figs, Sugar Snow — Food to Warm the Soul,” author Diana Henry writes that this dish, based on a classic French bistro salad, “tastes slightly of smoky bacon” although none is found in the ingredient list. She advises that apples can be substituted for pears, and walnuts used instead of hazelnuts. I like to include 2 cups of bite-sized pieces of butter lettuce mixed with the more assertive watercress or spinach, in which case I double the amount of dressing.
Yield: 6 servings
INGREDIENTS
1 small red onion
Olive oil
Flakey sea salt and freshly ground black pepper to taste
Dressing: 2 1/2 teaspoons apple cider vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon granulated sugar — or to taste, 1/4 cup hazelnut oil or walnut oil, 1 tablespoon extra virgin olive oil, flakey salt, and black pepper to taste
3 pears, not overly ripe
2 tablespoons butter
6 ounces salad leaves, such as baby spinach, or watercress
2/3 cup lightly toasted hazelnuts (but not skinned), halved
1 3/4 cups crumbled blue cheese, such as Gorgonzola, or Dolcelatte, or Cashel Blue cheese
DIRECTIONS
1. Adjust oven rack to middle position. Preheat oven to 375 degrees.
2. Halve the red onion and cut it into crescent-shaped slices. Put into a small ovenproof dish, drizzle with olive oil and season with salt and pepper. Toss. Roast in preheated oven for 20 to 30 minutes, or until soft with slightly caramelized tips.
3. Prepare the dressing by whisking all (dressing) ingredients together, seasoning to taste.
4. Halve and core the pears, then cut them, lengthwise, into slices 1/4-inch thick. Melt butter in skillet and quickly sauté the pear slices on medium-high heat on each side until golden. Don’t overcook them; they should still hold their shape.
5. Toss the salad leaves with the nuts and most of the dressing. Divide between six plates. Add the pear slices and slightly warm onion and scatter with the cheese. Drizzle each plate with the rest of the dressing and serve.
Source: “Roast Figs, Sugar Snow — Food to Warm the Soul” by Diana Henry
Apple Cake with Pomegranates is topped with overlapping apple slices before baking and then brushed with a pomegranate-jelly glaze, with pomegranate seeds sprinled on top. (Photo by Nick Koon)
Apple Cake with Pomegranates
Apples and pomegranates combine to make this lovely cake a symbol of autumn. The buttery cake is topped with overlapping apple slices before baking. Out of the oven, it’s brushed with a pomegranate-jelly glaze. Before serving, a blanket of pomegranate seeds is added to the top of the cake.
Yield: 8 servings
INGREDIENTS
Butter or margarine for greasing pan
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar plus 2 to 3 tablespoons sugar, divided use
1 teaspoon finely minced lemon or orange zest (colored part of peel)
2 large eggs
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
4 tablespoons milk
3 Granny Smith apples
2 tablespoons butter, melted
1/4 cup currant jelly or strawberry jelly
2 tablespoons pomegranate juice
Seeds of 1 pomegranate, about 1 cup
Optional garnish: Sprigs of fresh mint
For serving: Vanilla ice cream or sweetened whipped cream
DIRECTIONS
1. Adjust oven rack to middle position. Generously grease a 9-inch springform pan with butter. Preheat oven to 400 degrees.
2. In a food processor fitted with the metal blade or in the large bowl of an electric mixer, combine butter, 3/4 cup sugar, and zest; process until blended. Add eggs 1 at a time, beating between additions.
3. In a separate bowl, mix flour, baking powder and salt. Add to butter mixture and beat until blended, stopping to scrape down sides if needed. Add milk and beat until smooth. Spoon batter into prepared pan and smooth out top.
4. Peel, core and thinly slice apples and arrange slices atop batter in pan, overlapping slices in concentric circles, starting at outside edge. Brush top with 2 tablespoons melted butter. Sprinkle 2 tablespoons sugar on top. If you prefer a sweeter dessert, you can add 1 additional tablespoon of sugar.
5. Place springform pan on rimmed baking sheet. Bake in preheated 400-degree oven for 15 minutes. Reduce heat to 375 degrees and bake an additional 30 minutes or until a toothpickinserted in center comes out clean and apples are golden. Cool on wire rack for 10 minutes.
6. Carefully remove rim from springform pan, first running a sharp knife around the edge.
7. In a small saucepan, combine jelly and pomegranate juice. Place on high heat and stir until melted. Remove from heat and brush on top and sides of cake. Cool.
8. Sprinkle pomegranate seeds on top of cake. Garnish with fresh mint, if desired. Serve warm or at room temperature accompanied by ice cream or whipped cream.
Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomasCooks.com.
Aldi has a range of treats on offer in stores this Halloween including a unique piñata.
The new Chocolate Pumpkin Smash Piñata (£4.99, 300g) is made of decadent chocolate, complete with a mini wooden hammer, to reveal the eerie sweet treats hidden within.
Other chocolate treats include:
Popcorn Slab (£2.49, 100g) - comes in both white and milk chocolate varieties, dotted with creamy chocolate skulls or chewy gummy brains
Marshmallow Lollies in Frankenstein, Skull and Pumpkin varieties ((99p 45g)
Chocolate Lollies (99p, 35g)
Chocolate Popping Candy Brains (85p, 70g)
Marshmallow Bag (£1.49, 150g)
Monster Mallows (£1.99, 88g)
Chocolate Orange Pumpkin or Raspberry White Chocolate Eyeball Macarons (£2.99, 103g/105g)
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When Harry Met Sally comes around unexpectedly: you catch it on a flight, in a hotel room, or, sometimes, on iPlayer. Anyway, we watch it every few years and, every time we do, it’s just as fresh, just as good, just as biting, sharp, perfectly timed and expertly performed as it was on the first viewing. Each time, we’re also surprised by how food-centric it is: so many key scenes take place in restaurants, as do so many of the best lines (“Waiter, there’s too much pepper in my paprikas”), so, if there is one movie that should be celebrated in recipes, WHMS has to be it. To paraphrase one of Nora Ephron’s best lines, recipes are to people in the 2020s what movies were to people in the 1980s. We hope she would approve.
An orgasmic chicken sandwich (pictured above)
Roast or grilled chicken is really nice for sure, and fried chicken has its own appeal that gets the kids on TikTok snapping, but the real pros and grownups know that, for juiciness and flavour, you can’t beat poached chicken. It’s so easy, yet it delivers such a juicy, succulent bite. Make this sandwich for someone you love – it’s a bit more effort than your usual ham and cheese – but you know you need to put in the work to really satisfy. We can (almost) guarantee that you’ll be repaid with groans of pleasure, and you’ll know they’re not faking it.
Prep 10 min
Cook 45 min
Serves 2
2 x 300ggood chicken breasts
2 ciabatta buns, or mini baguettes 4 gem lettuce leaves
1 plum tomato, sliced 120g emmental, grated
For the sauce 6 tbsp mayonnaise
2 tbspcoarsely ground black pepper – yes, that’s a lot, but that’s the point! 1 tbsp smoked paprika
1 tbsp honey
1 tbsp red-wine vinegar
Tabasco – as much as you can handle
For the pickled slaw ¼ white cabbage (about 140g), cored and very thinly sliced 100g sauerkraut
Mix the two slaw ingredients in a bowl and set aside. Mix all the sauce ingredients in a second bowl, then adjust the heat levels to your liking by adding Tabasco to taste – it should be very potent and over-seasoned, so add a bit more than you think it needa. Set aside.
Take a small saucepan in which the chicken breasts will fit snugly, fill it with water and bring to a boil – do not add salt. Gently lower in the chicken, cover the pan and take off the heat. Leave to poach for 25 minutes, then lift out the chicken, transfer to a board and leave to cool a bit. Cut each breast into ½cm-thick slices.
Cut the rolls in half and place them all cut side up under a hot grill, just to crisp up a little. Spread a third of the sauce over the cut side of the base of each roll and put on two separate plates. Top with a few lettuce leaves, tomato slices and half the slaw, then lay one sliced chicken breast on top. Spread the rest of the sauce over the top of each chicken breast, then sprinkle with the grated cheese. Transfer topping side up to a hot grill, until the cheese melts, then slap on the tops of the rolls and squish down a little, to secure. Eat at once with nothing on the side (this is a full meal) bar plenty of napkins (because it’s also a sloppy one).
Sauce-on-the-side salad
On the phone, while watching Casablanca together, Harry tells Sally that she’s high-maintenance, but that she thinks she’s low-maintenance, and concludes: “On the side is a very big thing for you.” Sally demurs: “I just want it the way I want it,” predicting the decades of fussy orders to come – cute when you’re Meg Ryan, a little less so for pretty much everyone else, and really tricky when it comes to social dining. So, here’s a low-maintenance salad for high-maintenance people: a selection of vegetables for everyone to pick and choose to go with a killer sauce. You may end up with a bit of extra sauce, but any leftovers will be perfect on the sofa with a generous helping of Casablanca or, indeed, When Harry Met Sally.
Prep 45 min
Cook 5 min Rest 1 hr
Serves 4 as a starter
For the sauce 70g soft young goat’s cheese
1 garlic clove, peeled
25g mint, leaves picked and chopped 25g dill, leaves picked and chopped ¼ tbsp rosemary needles, chopped 2 tsp wholegrain mustard 1 tsp english mustard – Colman’s, obviously ½ tbsp flaky sea salt
Black pepper, to taste
1 generous pinch cayenne pepper
Juice of 1 lemon
½ tbsp white-wine vinegar 100ml olive oil
For the salad platter (all optional) 1 gem lettuce, leaves separated 250g new potatoes, boiled and halved 120g cherry tomatoes, halved 120g radishes, halved 1 shallot, peeled and very thinly sliced 2 seven-minute soft-boiled eggs, peeled and quartered 2 Lebanese cucumbers, cut into chunks
Also good Blanched Tenderstem or regular broccoli
All types of green beans, blanched Lightly steamed leeks or spring onions
Crunchy bitter leaves
(Basically whatever you have in the fridge that you like. This sauce is universally good.)
Start with the sauce. Put the goat’s cheese, garlic, herbs, mustard, seasoning and cayenne pepper in a food processor and blitz smooth. Add the lemon juice and vinegar, then process again until incorporated. With the motor still going, slowly add the oil until the mix emulsifies and turns into a smooth sauce. Ideally, let the dressing sit for at least an hour at room temperature before you serve, so all the flavours to get to know and like each other.
Arrange your chosen vegetables on a big platter – the potatoes and eggs may need a tiny drizzle of extra oil and a sprinkling of salt on top – then serve with the sauce in a little bowl. On the side.
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