Tortillas

I think I can safely say that Spring is finally here! Of course, as soon as I do, I'm sure it will snow/sleet again, like it did just last week. I think I have completely forgotten what it's like to not bring a coat with me wherever I go. I'm definitely looking forward to some warmer weather. I've even been opening the windows the last couple of days. I love having fresh air inside.

I've been making tortillas for quite a while now, and I had a couple people request that I post my recipe. I just use the recipe from my Joy of Cooking cookbook, but I speed everything up by making them in a food processor instead of by hand. The dough requires a 20 minute resting time, which is perfect for assembling the rest of your meal. Then you can make the tortillas, and everything is ready to eat all at once. Few things are as good as a hot, fresh tortilla straight from the stove.

Making tortillas at home is pretty easy and doesn't take a lot of planning like many breads, and I really like how soft the homemade ones are. We use them for anything you would normally use a tortilla for, like wraps, tacos, chicken or pork enchiladas, and such. I still buy tortillas occasionally, but few things are simpler to make.

I was getting a little creative and decided to add some fresh basil that I had hanging out in my fridge. Not the typical addition to a tortilla, perhaps, but it made the wraps that Franky and I enjoyed one day just a little bit more special. The recipe below is the basic, plain tortilla that I usually make and not the one with basil (in case you were wondering why my tortillas have little green specs). Feel free to experiment with your own additions and see what you can come up with!

Tortillas
Makes 8 to 12

2 cups flour, bread flour is best but all-purpose will work
1 teaspoon baking powder
1 teaspoon salt
1/4 cup vegetable shortening or lard
3/4 cup hot water

1. Combine the flour, baking powder, and salt into the bowl of a food processor. Pulse briefly to combine.

2. Add the shortening and pulse a few more times, just until the mixture is crumbly and there are no large chunks. Slowly add the warm water while pulsing the food processor. The dough will come together quickly. Pulse a few more times to make sure everything is thoroughly mixed. Do not overmix the dough!

3. Remove the dough from the food processor and divide into 8 to 12 equal parts. Cover and let rest for 20 minutes. If you are going to eat them right away, use this time to make the rest of your meal.

4. When the dough is almost done resting, heat a cast iron or a nonstick skillet over medium heat. Roll out a ball of dough into a 6 to 8 inch round. Slide the dough into the hot pan and cook until brown spots appear. Depending on the temperature of your pan, this should take from 30 seconds to no more than 2 minutes.  Carefully flip the tortilla over and cook for 30 to 60 seconds more. Roll out the next ball of dough while the previous one is cooking. Move the tortilla to a plate and keep them warm until you are ready to use them. Repeat with the remaining balls of dough. Enjoy!

Mediterranean Seafood Stew

On a misty, overcast day much like today and many years ago now, I found myself sitting on a ferry headed across part of Lake Erie. We were in Ohio for the week, and since we were a day early for the tournament we were going to, we decided to be a bit touristy. The funny thing about that, however, was that we were visiting the Great Lakes during the off season. Tourists don't usually visit in mid-April, I guess (although I would highly recommend it).

We ended up at a charming little place called Kelly's Island. Old, gigantic houses, boats, a few little shops, and a winding road- it was an ideal place. Many things were closed, so we ended up driving around the island a bit. We saw some really cool things, like the leftover structure of an old house, and an ancient, retired cemetery with stones mostly dating back to before Civil War.  There aren't too many things from around the time of the Civil War in my part of the country.

Before we left, our group stopped at a little diner for lunch. I had a bowl of lobster chowder and remember it being one of the most amazing things I had ever eaten. It still ranks in my top 5.

Even though the stew I made was really nothing like the lobster chowder, I was reminded of our trip and the little island. I know there are probably down sides to living in a place like that, like always having to take the ferry or occasionally having a group of young tourists wandering around taking pictures, but in my mind it seems like a rather ideal place to live. Especially since then I could eat lobster chowder whenever I wanted.

Back to my Mediterranean stew. It was so perfect for the cold, wintry day when I made it. We've had a lot of those lately since Spring has been so slow in coming. This stew is simple to throw together and healthy, yet hardy and very filling. I have a thing for croutons, so while the soup was finishing up on the stove, I quickly made a batch by tossing some bread cubes with olive oil, onion powder, and a little thyme. Just bake them until they are nice and crunchy.

Mediterranean Seafood Stew
Serves 4

1 can (28 oz.) whole tomatoes
3 tablespoons olive oil
1-2 large bulbs fennel, thinly sliced
1 bunch scallions, whites and greens thinly sliced
3 cloves garlic, thinly sliced
1 lb. Yukon gold potatoes, cut into 1/2 inch pieces
salt and pepper
1 lb. skinless, boneless firm white fish, cut into bite sized pieces

To garnish:
Croutons
Shredded cheese, such as parmesan or pecorino-romano
Fennel fronds

1. In a bowl, crush the tomatoes then strain the liquid off, reserving until later. Use your hands if you need to or a spoon or potato masher.

2. In a large saucepan, saute the fennel and white scallions in the olive oil over medium-high heat. Stir occasionally and cook until lightly browned, about 8 minutes. Add the garlic slices and saute for about 1 more minute.

3. Add the strained tomatoes and cook for about 5 minutes, until the mixture is thick. Add the potato pieces, the reserved tomato liquid, and about 4 cups water (Use enough water to cover the potatoes). Season well with salt and pepper. Bring the mixture to a boil, then reduce the heat to medium or medium-low and simmer until the potatoes are tender, about 30-40 minutes.

4. When the potatoes are done, gently stir in the fish chunks and the green scallion pieces. Simmer for about 5 more minutes or until the fish is cooked through. Garnish with the croutons, cheese, and fennel fronds. Serve with warm toasted bread. Enjoy!

Recipe from EveryDay with Rachel Ray Magazine.