Saturday, December 31, 2011

Homemade Tamales...

yummly always has the best ideas...check out the site for full stuff...
In Hispanic culture, it is traditional to make a big batch of tamales around Christmas and New Years to give as gifts and share with friends.  Families gather together to help make the tamales – preparing the masa, filling them with cheeses, meats, and vegetables, wrapping them in corn husk, steaming them – and of course, unwrapping them and enjoying them withfresh salsa verde and sour cream! If you’ve never made your own tamales, now is a great time to adopt this delicious tradition in your home.

Carnitas Tamales in Pipian Sauce (from Sweet Bites)Carnitas Tamales in Pipian Sauce

Tamale Bites (from a spicy perspective)Tamale Bites

Pork Loin, Chicken, and Beef Tamales (from Cooking on the Side)Pork Loin, Chicken, and Beef Tamales

Tamales de Frijoles Refritos (from Persephone’s Kitchen)Tamales de Frijoles Refritos

Roast Corn and Goat Cheese Tamales (from Christopher Cina)Roast Corn and Goat Cheese Tamales

Beef Tamale Pie (from easier than pie)Beef Tamale Pie

Tamales Verde (from a little bit of Spain in Iowa)Tamales Verde

Chocolate Caramel Tamales (from pastry studio)Chocolate Caramel Tamales

Related Searches on Yummly:
If you’d like to be featured on the Yummly Blog, email Shelley [at] yummly [dot] com

new year...

in our home new year's was accompanied by tamales, menudo, bunuelos, black-eyed peas, greens and cornbread...yes, mexicans from texas can blend cultures like no others...but it was all part of the celebration and ritual for good luck in the new year and you can't mess with, the best of new years, all the luck you can handle, a warm place, good friends and a full belly...

Awesome Mushroom Pâté...

  • 20111229-fiaf-mushroom-pate-primary.jpg

  • 1 1/2 tablespoons finely ground dried mushrooms (a mini food processor should be able to grind a big handful of dried mushrooms)
  • 13 ounces mixed mushrooms, caps quartered, stems roughly chopped (unless they're inedible)
  • 3 tablespoons olive oil
  • 4 cloves garlic, left whole and in their paper jackets
  • About 8 whole stems of thyme
  • Kosher salt
  • Freshly cracked black pepper
  • 3 ounces Neufchatel cheese
  • 1 tablespoon flat leaf parsley, packed
  • 2 teaspoons lemon juice
  • Truffle oil, for drizzling
  • Baguette, thinly sliced, for serving


  1. 1
    Preheat the broiler. Put a wide ovensafe braising pot on the stove over medium-high heat.
  2. 2
    Add the olive oil to the hot pot, followed immediately by the mushrooms, dried mushrooms, garlic, thyme, salt, and pepper. Toss everything together with tongs so the mushrooms are well coated with the hot olive oil. Put the mushrooms about 5 to 6 inches from the broiler and cook for 15 minutes, tossing once. The residual heat from preheating the pot will help brown the mushrooms. Scrape everything out of the mushroom pot into a bowl to cool.
  3. 3
    When the mushrooms are room temperature, set aside 1/4 cup for garnish. Put the rest of the mushrooms in the food processor with the Neufchatel, parsley, and lemon juice. Whiz until smooth. Taste, and adjust the seasoning. Decant to a pretty bowl, then drizzle with truffle oil, top with the reserved mushrooms, and serve with thinly sliced baguette.