Sunday, January 23, 2011

Wow, it's been a while...

So it's been a VERY long time since I last posted but something inspired me to start blogging again. I cant guarantee i'll be doing this everyday, BUT I at least want to try and get back into it.
In the last year and a half i've graduated high school, and I now attend the Culinary Institute of America in St.Helena California. Im studying to be a pastry chef! It's an incredible experience, and i'm learning So much about baking and pastry.

Here's a non baking related recipe my mom and I made for dinner the other night. It;s from Bon Apetit Magazine and it was AMAZINGGG. Takes a little bit of work, but its so worth it! Here you go :
Coriander chicken tostadas with refried beans and grilled fennel



  • 2 15-ounce cans pinto beans (preferably organic), liquid drained and reserved
  • 1/2 cup chopped white onion
  • 2 tablespoons dried oregano
  • 2 garlic cloves, peeled
  • 2 teaspoons minced canned chipotle chiles in adobo
  • 1 teaspoon ground cumin
  • 1 tablespoon extra-virgin olive oil
  • Coarse kosher salt

fennel and chicken

  • 1 large fresh fennel bulb, trimmed, cut through core into 1/3-inch-thick slices (some slices will separate)
  • 6 tablespoons safflower oil, divided
  • 4 skinless boneless chicken breast halves
  • 1/3 cup coriander seeds (about 1 ounce), coarsely crushed in plastic bag


  • 6 purchased corn tostada shells
  • 3 cups thinly sliced romaine lettuce
  • 6 radishes, trimmed, thinly sliced
  • 6 fresh cilantro sprigs
  • Lime wedges
  • ingredient info

    Chipotle chiles are often sold in a spicy tomato sauce called adobo. They're available at some supermarkets and at specialty foods stores and Latin markets.



  • Place beans and next 5 ingredients in processor; blend to chunky puree.
  • Heat oil in heavy large saucepan over medium heat. Add bean mixture and 1/2 cup reserved bean liquid. Stir over medium-low heat until warmed through, adding more bean liquid if dry, about 5 minutes. Season with coarse salt and freshly ground black pepper. DO AHEAD Can be made 1 day ahead. Cover; chill. Rewarm before using.

fennel and chicken

  • Brush fennel slices with 11/2 tablespoons oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add fennel slices. Sear until lightly browned and crisp-tender, 2 to 3 minutes per side. Transfer to plate. Cut into strips. Reserve skillet.
  • Using rolling pin, flatten chicken between sheets of plastic wrap to 1/4- to 1/3-inch-thick cutlets. Spread out coriander seeds on sheet of foil. Sprinkle chicken with salt and pepper; coat with coriander seeds.
  • Heat 41/2 tablespoons oil in reserved skillet over medium-high heat. Working in batches, if necessary, add chicken to skillet. Sauté until cooked through, about 3 minutes per side. Transfer to work surface. Cool 5 minutes. Cut chicken in half lengthwise, then crosswise into 1/3-inch-wide strips.


  • Top each tostada shell with beans, lettuce, radishes, fennel, chicken, and cilantro sprig. Serve with lime wedges.


1 comment:

The Food Librarian said...

Can't wait to hear about your classes! Sounds amazing. Way to go! -mary the food librarian