By Marcy Goldman
The up to date variation of a kitchen vintage, now with 30 new recipes for favourite savory vacation dishes
Keep age-old vacation traditions alive and begin scrumptious new ones with A Treasury of Jewish vacation Baking, nominated for a Julia baby Cookbook Award. specialist pastry chef and BetterBaking.com writer, Marcy Goldman has lovingly assembled a finished number of easy-to-follow, time-tested recipes from one of many world's nice baking traditions, from candy raisin challah for Rosh Hashanah to apricot-filled Hamantaschen for Purim and velvety Shabbat marble cake. Now convey the heat of the vacations into your home with 1000's of easy-to-follow, time-tested recipes, absolute to deliver again outdated stories and create new ones.
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Extra info for A Treasury of Jewish Holiday Baking (10th Anniversary Edition)
Brush the tortillas on both sides with the vegetable oil and sprinkle with salt. Fit a tortilla into an ovenproof, flat-bottomed bowl, making sure to mold the tortilla to the bottom of the bowl so that it will have a flat base, and crimping the tortilla to fit the sides. Bake the tortilla in the bowl until it holds its shape on its own, about 10 minutes. Remove from the bowl and place the tortilla bowl directly on the oven rack or a baking sheet, and bake until crisp and just beginning to turn golden, 3 to 5 minutes longer.
But have you considered incorporating them into your breakfast routine at home? In my household, they’re served alongside eggs more frequently than toast. Take a look at these recipes, which range from traditional to creative, and you too will say good-bye to boring old toast! MIGAS In parts of the Southwest, migas are ubiquitous on breakfast menus as a way of using up leftover tortillas or chips from the previous night’s dinner, but I first had them at a little restaurant in the West Village in New York.
Melt the butter in the pan over medium-low heat, tilting to coat the pan’s surface. Lightly beat the eggs in a small bowl with a fork. Pour the eggs into the pan and cook, stirring occasionally, until the eggs are cooked through but still soft, 3 to 5 minutes. 4. To assemble the burritos, warm the tortillas in the microwave on high power for 15 to 20 seconds or over an open burner for about 10 seconds on each side. Divide the eggs between the tortillas, and top each with 2 slices of bacon, half the potatoes, 1:4 to 1/2 cup beans, half the cheese, and half the salsa.