Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.
Monday, January 19, 2015
Kale, Squash, and Pickled Cabbage Tostadas
To cut down on the splatter I like to use a pot with just enough vegetable oil to generously cover the bottom. Prep your toppings and immediately before serving get your oil hot but not smoking. With a pair of tongs place a tortilla in the oil making sure the sides don’t curl up and it cooks evenly. After a minute flip, wait another 30 seconds, and then drain on a paper bag.
Once all your tortillas are cooked place a couple on each plate and stack with your warmed toppings, favorite salsa or hot sauce. And you can never go wrong with kosher salt, avocado and cilantro.