Tomato Corn Salsa
Jul 14, 2005
These tostadas have a fast bean spread instead of refried beans. The recipe makes twice the amount of spread that you'll need, so save the rest for a quick sandwich spread or for scooping up with toasted pita. Serve topped with chopped fresh cilantro, if desired.
Panache is an ultra-chic restaurant in the Auberge Saint-Antoine, a boutique hotel created in a 19th-century warehouse. Its stone walls, rough-hewn timbers, candlelight and fireplace complement chef Fran?s Blais' contemporary Quebec cuisine showcasing local ingredients and their producers. Credit for this inspired salad goes to M. Leblond, who grows golden beets for Panache.
Five-spice powder, which usually combines cinnamon, anise, fennel, Szechuan pepper and cloves, is the perfect base for this spice rub. The slow and even cooking of indirect heat creates the most tender ribs without burning the meat.
Serve this warm sauce spooned over grilled or broiled firm white fish, such as halibut or cod, or with grilled shrimp or chicken. It also makes an excellent dip. The large yield means you can freeze some of the sauce to have on hand at a moment's notice.
Sumac, a fragrant and tangy Middle Eastern spice, adds tons of flavour to the simple dressing in this salad. If you can't find it on store shelves, substitute with sweet paprika. Also, feta makes a suitable stand-in for firm, salty halloumi. To enjoy this salad on the go, pack the dressing in a separate airtight container. Right before eating, drizzle the dressing over the salad, reseal the container and shake to coat.
Crispy shallots and pancetta dress up sautéed kale for the holiday table. Shallots turn bitter when overcooked, so be sure to stir them constantly and take them out of the pan as soon as they turn golden brown. To keep them crispy, wait until the very last minute to sprinkle them on the kale.
Inspired by falafels, these croquettes can also be served in a pita garnished with lettuce, tomatoes and cucumber.
