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quesadillas florales
edible flowers and herbs harvested from my garden this morning
rose, geranium, lavender, day lily, marigold, mint
Once again I turn to John Sedlar for inspiration. After a most enchanting lunch at his restaurant Rivera in downtown Los Angeles, we fell head-over-heels for his Modern Southwest Cuisine. The chef serves tortillas florales with "indian butter," a spread made from avocado. Here, I take his idea to embed flowers into the masa and make decorated quesadillas filled with brie.
making tortillas
2 c. corn masa flour
maiz seleccionado y nixtamalizado
(selected corn treated with lime)
add 1 1/4 c. water, mix thoroughly to form a soft dough
form masa into a ball
cover masa with damp cloth, let rest 5 minutes
take a piece of dough
roll between the palms to form a ball
cover masa balls with a damp cloth to keep moist
tortilla press
place a sheet of plastic wrap on the press, place one ball in the center, cover with another sheet of wrap
close lid and press down on lever
open lid, remove top layer of wrap
decorating tortillas
rose and marigold
after placing the decoration, re-cover the tortilla with wrap, apply the press again
leave tortillas in individual wrappers until ready to cook
making quesadillas
slice brie, remove most of the rind
heat an ungreased skillet or comal over medium-high heat
add tortilla to the pan, cook about 5o seconds on each side
keep tortillas warm between folds of cloth napkins
cook plain tortillas, top with slices of brie
when brie starts to melt, top with a decorated tortilla
slice quesadillas into quarters
pour refreshing beverages
and serve quesadillas florales!
Project Food Blog
Challenge #4: Picture Perfect
Challenge Prompt: Sure, you can take a pretty picture. But your task here is to go above and beyond and use photography to create a step-by-step, instructional photo tutorial. It could be anything from how to bone a chicken to how to make your favorite recipe, but your photos need to guide the reader through the steps.