DAISY MORNING, NOON, AND NIGHT by DAISY MARTINEZ

Author:DAISY MARTINEZ
Language: eng
Format: epub
Publisher: ATRIA BOOKS
Published: 2010-07-15T00:00:00+00:00

LUNCHEON-SIZE TOSTADAS: For these, simply fry or bake whole corn tortillas as described above. Even if the topping is cold, these are delicious served right out of the skillet or oven.

Black Bean and Queso Fresco Tostaditas (or Tostadas)

Simple, especially when made with canned beans, this bean salad can double as a side dish for a busy weeknight or a grill-centric meal.

MAKES 2 CUPS, ENOUGH FOR 24 TOSTADITAS OR 2 TOSTADAS • PREP TIME: 10 MINUTES (WITH CANNED BEANS, MORE WITH FRESHLY COOKED BEANS) • COOK TIME: 0 WITH STORE-BOUGHT CHIPS

One 15½-ounce can black beans, drained and rinsed, or 1½ cups cooked black beans (see page 161 )

¼ cup finely chopped red onion

¼ cup finely chopped fresh cilantro

2 tablespoons olive oil

2 teaspoons fresh lime juice

½ teaspoon smoked paprika

Kosher or fine sea salt and freshly ground pepper

½ cup crumbled queso fresco or cotija cheese

About 24 corn chips for tostaditas, homemade (see page 175 ) or store-bought, or two 6-inch corn tortillas, fried or baked (see page 175 ) for tostadas

Up to 2 hours before serving, toss the beans, onion, cilanto, olive oil, lime juice, and smoked paprika together in a bowl until the beans are glossy. Season with salt and pepper to taste. Spoon a little of the bean salad onto each chip. Top with a little of the cheese and serve right away. Or divide the salad between the tortillas, top with the cheese, and serve.

Pa Amb Tomaquet

To make pa amb tomaquet (Catalan for “bread and tomato”), cut a baguette or loaf of country bread into ½-inch slices. Grill the bread on a lightly oiled hot charcoal or gas grill until grill-marked and toasted, about 3 minutes per side. The bread can also be oven-toasted: Preheat the oven to 375°F. Lay the bread out in a single layer on a baking sheet. Bake, turning once and moving the slices around on the baking sheet for even cooking, until light golden on both sides, about 12 minutes.

Cut a very ripe tomato in half and squeeze out the seeds and goop. Rub the cut sides of the tomato vigorously on both sides of the warm bread. Season with salt and the best Spanish olive oil you can find. These are best rubbed, seasoned, and eaten while still warm, but the toasts can be grilled or toasted ahead and rewarmed just before serving.

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