My Favorite Quesadilla

No, I don't think anyone needs a recipe for a quesadilla. All you need to do is melt cheese in a tortilla. You can make them in the microwave, under the broiler or in a skillet. (My roommate last year actually had a designated quesadilla maker.)  You can keep them cheese-only, fill them with extras or put all the fun stuff on top. To each his own, really.

But let me tell you about my own.

My favorite quesadilla starts with a hot cast iron pan. With a little olive oil, I cook sweet bell peppers, onions, mushrooms and diced jalapeno. Salt and pepper. I push that to the side and lay down a tortillla…ideally it is a Trader Joe's Truly Handmade tortilla. I add shredded Monterey Jack (not a ton) and put the vegetables on top to melt the cheese faster. When the cheese is gooey and the tortilla slightly crisp, I slide it on a plate, squeeze fresh lime juice all over and fill the quesadilla with cilantro before folding it in half. Depending on the day, I might also smother the whole thing with sour cream.
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So, no, you don't need a recipe for a quesadilla. But if you were looking for some inspiration, just gaze at that photo a little longer.

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The Perfect Cookie Dough

(This is my friend Alex's first post on He Cooks, She Cooks. Let him know how much you enjoyed it.)

A brief introduction: I’m a 21 year old college student at the University of Missouri. I’m an untrained (dangerous, I know) and often confused cook. I like just about all eatable things if they’re put together in the right way—which happens to be the tricky part and what I’m generally interested in finding out.

I love snacks. They’re the practical, any-time-of-day dessert. Moreover, they’re portable and easy to eat. If you can’t eat it out of your hand, it’s not a snack. I mean, desserts are great—it’s hard to beat warm pie after a filling meal—but they’re more ceremonial and require plate and fork. Cookies bring the best of both worlds into something sweet, portable and generally circular.

If I say there are a thousand different cookies, there’s probably a thousand and one. So, universal perfection is really something impossible to achieve—or claim. Really, it’s about individual food preference: if you like cherries, make a cookie with cherries, if you like peanut butter, find a great recipe for a peanut butter cookie. If you like it, you can probably find a way to put it into a cookie.

Here's what you need, the beer is optional…and for the chef, not the cookies. If you want beer cookies see here.

So, although I’ll never believe in an “ultimate” cookie, I did believe in finding an “ultimate” cookie dough to receive any number of delicious culinary delights (for me, nuts and chocolate). Really, I was trying to find the best chocolate chip cookie recipe; but what you decide to put in the dough doesn’t matter, it’s the dough itself I was concerned with. It seemed simple, but every recipe I found claiming to be the “World’s Greatest Chocolate Chip Cookie” with references to grandmothers or Eastern Europe fell flat. They were too thin, or too puffy—too dense or too light. I’ve probably made 15 different versions of the same cookie.


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What follows is the surprisingly simple, combined-from-many-cookies recipe for walnut-chocolate chip cookies. But I’d say throw in whatever you like, or whatever’s in your pantry.
Continue reading “The Perfect Cookie Dough”