Friday, June 27, 2008
Our driver, in a dapper white straw hat, piloted us along the water and regaled us with tales of San Antonio's rich multi-cultural history. We passed a metal sculpture and plaque that celebrated the first mass held in San Antonio, in 1691, and a double-tier stone bell tower built during the city's 'mission' period, in the 1700s. An ivy-covered foot bridge and adjacent Spanish-style stucco building with red tile roof resembled a European village.
We pulled in beside Zuni Grill and gasped as enormous plates of food arrived. My chilaquiles plate paired fresh eggs, cheese, corn tortillas and green chile sauce with a small bowl of fresh melon, and hand-cut grilled potatoes. Another mimosa, a coffee refill, and we were off again. As the sun poked through gray clouds, passengers on other boats looked longingly towards our breakfast feast and we turned our attention to the now-bustling River Walk.
Tuesday, June 24, 2008
Red and Black Enchiladas
Makes 7-8 enchiladas
1 large red onion, rough chopped
1 tablespoon olive oil
1 ½ cans (15 ounce) black beans, rinsed and drained
2 cups Colby Jack cheese, grated
7-8 multi-grain tortillas (may substitute traditional flour tortillas)
Easy Enchilada Sauce at http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_10360,00.html
*For a vegetarian version of this sauce, use vegetable stock instead of chicken stock.
OR 3 cups canned enchilada sauce
9 x 13 pan
2 frying pans
Cilantro for garnish
Spread half of the sauce (approximately 1 ½ cups) evenly across the bottom of a 9 x 13 pan. Sauté red onion in one frying pan until soft but not limp, about 5 minutes. Turn off heat and set pan aside.
Heat a dry frying pan to medium. One at a time, heat each side of a tortilla in the pan until small brown spots appear and the tortilla becomes pliable. Wrap 'fried' tortillas in the tea towel to keep them warm and soft. When all tortillas are fried, begin assembly.
Lie first tortilla flat and spread approximately 1/8 cup of onions on tortilla, about 1/4 of the distance in, from the right edge. Top with 1/4 cup black beans and 1/4 cup cheese. Draw right edge of tortilla over filling and then roll tightly, towards the left, to use entire tortilla. Transfer filled tortilla to 9 x 13 pan, open edge down.
Fill the remaining tortillas and add to pan, with sides touching. Spread the remaining enchilada sauce, and any extra onion or cheese, evenly across the enchiladas and then cover with foil. Cook at 350 degrees for 25-30 minutes. Remove foil and allow to cool slightly.
Serve with chopped cilantro, and rice or a vegetable side dish, such as sautéed corn and zucchini.
Monday, June 23, 2008
Water so still that it created a mirror-like surface reflected miles of serene, verdant peaks as billowy clouds cast interesting shadows across the landscape, and parched, yellowed grass framed the lake edge. As the girls and my husband took in the mesmerizing view, I captured the moment and scene for matting, framing and forever.