Dinner Tonight: Ancho Chicken Soup with Masa Dumplings

From Recipes [ Photograph: Blake Royer ] I’m finally, belatedly beginning to discover just how rich and deep the cuisine of Mexico really is. I guess I always knew that tacos were just the beginning, but that’s literally true when it comes to masa, the ground corn staple among all the various regions of Mexico. Discovering masa is the equivalent of discovering a whole culinary world: Probably every region of Mexico uses it in some form. It’s the daily bread. A few weeks ago i wrote about the empanada-like tlacoyos , a sort of street snack that can be whipped up in surprisingly little time if you can find maseca, a common brand of just-add-water masa mix. This chili-laced soup from Veracruz uses masa as a chewy dumpling—a Mexican version of chicken and dumplings. The heat from the chile and a squeeze of lime keep it refreshing enough even in summer, but I’m also filing this away for my next winter cold. About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. Ingredients…

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Tags: chewy, chile, daily, empanada, ground, photograph, recipes, snack, stir-the-chile, tacos, world

Angus Snack Wrap at McDonald’s: Better Than The Mac Snack Wrap?

From A Hamburger Today [Photographs: Robyn Lee] This past week, McDonald’s introduced a new Snack Wrap to its menu—the Angus Snack Wrap . A half-patty of their premium line, the Angus Burger, swaddled in a flour tortilla. I’ll admit, I was not looking forward to this assignment. I checked out the Mac Snack Wraps months ago and thought the chicken options were much more palatable than the burger ones; I wasn’t impressed by the Angus Burger in the Burger King-McDonald’s showdown , either. Putting the two together didn’t seem like such a good idea. The Angus Snack Wraps come in three varieties: Deluxe, Mushroom and Swiss, and Bacon and Cheese. All are on a flour tortilla, all are roughly the same size as the Mac Snack Wrap, but are priced 50 cents more at $1.99 apiece. In true advertising fashion, the signs and commercials depict the contents popping out of the tortilla—whereas in reality, the tortilla engulfs them. The Deluxe (410 calories, pictured at top) has all the classic toppings: lettuce, tomato, red onion, pickles, mustard and mayo. I was actually surprised…

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Tags: angus, angus-burger, deluxe, food, Hamburger, mcdonald, nature, photographs, pictured-at-top, putting-the-two, snack, snack-wrap, swiss, tortilla

How to Make a Spanish Tortilla

VIEW SLIDESHOW: How to Make a Spanish Tortilla Having immersed myself in Spanish tortilla-making over the last few weeks, I’ve come to the conclusion that if there were an “If You Learn To Make Only One Dish This Ought To Be It” Award, the Spanish tortilla would make a very good candidate. In Spain, it’s the go-to dish for a snack, a meal for an unexpected guest, or a late-night tapas snack. Not to be confused with Latin American flour or corn tortillas, the tortilla española is made with potatoes, onions, and eggs. It can be eaten warm or cold pretty much any time of day and can be easily rounded out into a meal with the addition of a salad and some cheese. My friend Raquel, who moved to New York from Spain as an adult, remembers that for recess, school kids packed a tortilla bocadillo , a slice of tortilla sandwiched up in a baguette. Jose, who grew up mostly in New York and spent summers in Spain, said that as a hungry teenager, he’d come home, open the fridge, and mow through the greater part of a tortilla before dinner. Now, as adults living in New York, they continue to make tortillas regularly and they recently shared their…

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Tags: baguette, basque, fridge, Latin, olive, onions, potatoes, recess, skillet, snack, tortilla, tortillas, unexpected

Poll: How Do You Like Your Toast?

[ Photograph: Robyn Lee ] We love our toast. We like toast with jam, a drizzle of honey, smeared with Nutella, maybe just a smidgen of butter melting into oblivion. We also like it with cheese, with apricot preserves, for breakfast, for lunch, for dinner, and for a midnight snack. But our question to you is, how well-done do you like your toast? Do you like it pale, maybe with the slightest hint of gold, or sunburnt to a deep caramel finish? Take the poll!

Tags: apricot, caramel, cheese, gold, lunch, poll, snack, take-the-poll

Cook the Book: Candied Pecan Bacon

From Recipes [Photograph: Caroline Russock] I’m going to go out on a limb here and declare that this Candied Pecan Bacon from Pig: King of the Southern Table by James Villas might very well be the best cocktail hour snack ever. I realize that this is a bold statement but once you’ve tried these crisp, sweet and salty strips of pecan crusted bacon you’ll surely be on board. Making this candied bacon might require a little more effort than, say, putting out a bowl of olives or nuts, but the payoff is worth it. Paired with some bourbon-based cocktails it doesn’t really get any better. Picking the right bacon is key here. Thick-cut is preferable and a good ratio of fat to meat is important since you want for your bacon slices to remain a little chewy. Once you’ve got your bacon just dredge it in the crushed pecans and brown sugar and pop it into the oven. Since the brown sugar caramelizes that bacon, it’s a good idea to check on your strips after about 15 minutes to make sure they don’t burn. Win Pig: King of the Southern Table As always …

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Tags: bacon, Brown, drain-on-paper, important-since, olives, olives-or-nuts, oven, recipes, result, snack, southern, statement, sugar, tablespoon, towels

In Season: Strawberries

[ Flickr: Anushruti RK ] It is not surprising that strawberries are the most popular berry in the world. An extremely versatile fruit, the strawberry is great in salads, desserts, and with proteins, and they’re perfect to eat as a snack. They’re in season late April through August, so there’s no time like no time like the present to take full advantage of strawberries. There are more than 600 strawberry varieties differing in flavor, size, and texture, although you can usually identify a strawberry by its red flesh decorated with yellow seeds and crowed with a small, trifoliate crown of leaves. Strawberries are very perishable and should only be purchased a few days prior to use. When selecting strawberries, look for firm, plump, mold-free berries that have a shiny, deep red color and intact green stems. Steer clear of berries that are dull in color with green or yellow patches—once picked, strawberries do not continue to ripen. Make sure that prepackaged strawberries are not packed too tightly, which could cause damage. For your inspiration, we have rounded up our favorite recipes featuring the seasonal strawberry. Recipes Strawberry Vanilla …

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Tags: berries, days, flesh, fruit, proteins, snack, strawberry, vanilla-agua, versatile, yellow

‘Demonic’ Pear Freaks Out New Zealand Woman

[ Photograph: stuff.co.nz ] A canned pear with a “demonic” carved face greeted a New Zealand woman who was just trying to have a late night snack earlier this month. Wendy McMahon posted the photos to some websites and Facebook before contacting the canner and reporting the weirdness: Mrs McMahon said the woman was reluctant to accept the find was genuine, became angry she had “gone public” online with the find, assured her the manufacturing process was automated and there was no way this could have happened. Forwarding the photos to the woman made her change her tune. On Thursday she received a letter and a $15 voucher. [via Cold Mud ]

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Tags: facebook, manufacturing, night, said-the-woman, snack, snack-earlier, voucher, weirdness, wendy, woman

Pompeii snack bar opens Sunday

If you are going to be in Pompeii [Campania] on Sunday and email the address at the end of this article before 4pm Italian time [3pm in the UK] today you may find yourself enjoying a snack prepared to a Roman recipe in the 2000-year old Thermopolium [snack bar] of Vetutius Placidus.

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Tags: 3pm, address, bar, italian, may-find, placidus, pompei, pompeii, roman, snack, snack-bar, snack-prepared, sunday, the-address, time

PERFECT BUTTERY CUT-OUT COOKIES FOR CHRISTMAS & HANUKKAH

TIS THE SEASON TO BE DOUBLY JOLLY! Tis the season to be jolly, according to one well-known holiday song. And it certainly is what with the swags of gaily-colored lights and the glittery garlands strung up and down the streets, the holiday music piped into shops and city squares adding a festive rhythm to your already bouncy step. Candy shop windows have become wonderlands of silver and gold, boxes tied up in plump velvet bows and crystal dishes filled with every chocolate delight. Toyshops greet you with fluffy cotton snowmen and jolly Santas prancing through the snow laden with gifts for all. Friends chattering non-stop about holiday meal preparations, the pies and the cookies, the turkeys and hams, the family flying in from the four corners of the earth to celebrate together amid laughter and seasonal joy. But if you don’t celebrate Christmas? I know how easy it is to get swept up in the festivities, the bright lights and the wonderful culinary traditions. “ I don’t celebrate Christmas ” is often greeted with quizzical, confused looks and “ Why not? ” follows the initial surprise. Christmas for many is…

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VERY CHOCOLATE CUPCAKES

KICKING OFF THE HOLIDAY SEASON “It’s starting to look a lot like Christmas Ev’rywhere you go…” – Perry Como Life slides by slowly, lazy days dragging on, time spent waiting for things to happen, the weekend to finally come, a birthday or a new job to materialize. Anxious and impatient, days too long and sleepless nights, the exciting things just never seem to arrive. And then just when we want to savor a special moment, experience an event, live every second to the fullest, all senses alert to the tiniest detail, catch the laughter of a friend, drown in the warmth of a kiss, linger over a delicious conversation, make a weekend simply last forever, time seems to fly by, a carpet pulled out from under our feet and we land with a thud, the moment gone forever. The good times, the exciting moments rush by us, turning to dust in our hands as we try and hold on, we fling our arms desperately around time’s ghostly neck only to have it disappear and we are left with only a hazy memory fading into shadow…

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