Tomato Tart with Puff Pastry

 

This tart is a great way to use some of the beautiful and colourful heirloom tomatoes that you grow in your garden. And it uses store-bought puff pastry because it’s just so easy. 

** Making this doesn’t take a lot of time but you do have to do a couple of steps in advance to make sure your tart pastry isn’t soggy, so please read the instructions through in advance. **

Yield: Lunch for 4, appetizer for more

Ingredients:

4-5 medium tomatoes, thinly sliced

7-10 cherry tomatoes, sliced

1-2 tbsp chopped fresh herbs (any combo: thyme, basil, tarragon, parsley, oregano etc but must be fresh)

2 tbsp Dijon mustard

1 tsp butter

3 tsp milk

1 sheet frozen puff pastry (defrosted overnight in fridge)

1 ½ cups grated sharp cheese (gruyere is best)

Salt & pepper

Olive oil

Method: 

Defrost pastry overnight in the fridge. **

Thinly slice tomatoes and spread out in a single layer on a cutting board or two. Cover with paper towel to absorb the liquid. You will probably have to do this twice at least so give it a couple of hours. Having dry-ish tomatoes means your tart pastry won’t be soggy. **

Preheat oven to 400 F

Cover a large baking sheet with parchment paper.

Unroll the defrosted pastry on to the parchment and stretch it out a little bit.  With a sharp knife, score the pastry ½” or 1.5 cm inside the edge all the way around, making sure you don’t cut through the pastry.

Inside the score line, poke the pastry all over with a fork. Cover the inside area with a thin layer of Dijon mustard.

Melt the butter in a small bowl and add the milk. Brush the mixture over the scored edge of the pastry. This will help it to brown up a bit. Put the prepared pastry into the over to brown for about 15 minutes.

Remove pastry from the oven and press down with a fork any of the inside area that is puffy.

Spread cheese in thin layer across the bottom of the pastry. Then lay the tomatoes in a single layer (make it pretty!) from edge to edge on the inside section of the pastry.

Sprinkle with a bit of salt and the chopped herbs. Drizzle with a little bit of olive oil and fresh ground pepper if you like.

Put that gorgeous baby in to the oven for about 25 minutes (don’t let the crust get too brown on the edges) et voila!

Remove from the over and let cool. This tart is delicious both warm and at room temperature so it can be made a few hours ahead.

 

 

  

 ©️ Gail J. Cohen 2021

 

Chocolate-tinged red enchilada sauce

 This recipe makes a pretty traditional Mexican red enchilada sauce but the addition of some dark chocolate (I used the fantastic organic sea salt chocolate from Canadian chocolate company Xauxa) gives it a little more richness and depth.

Yield: 4 cups

Ingredients:

8 ancho chiles
2 pasilla chiles
3 guajillo chiles
1 medium onion quartered
2 plum or 1 large tomato
3 cloves garlic (skin on)
1/2 tsp Mexican oregano
1/2 tsp marjoram
3 tbsp canola or avocado oil
20 g Xuaxa sea salt dark chocolate, chopped
salt to taste

Method:

Wipe chiles clean and remove stems and seeds. Dry roast them in a hot pan or on a comal (no oil) for about 10 or 15 seconds each side. Don’t let them burn or your sauce will be bitter.  Soak chiles in a bowl of boiled water for about 20 minutes to soften.

Roast the onion, tomatoes, and garlic in the pan or on comal. Let the garlic cool and remove the skin.

Put the soaked chiles, onion, tomatoes, garlic, oregano and marjoram into a blender. (Save the chile soaking water). Blend all of it until smooth, about 3 minutes. It’ll feel like it’s a very long time but your patience will pay off with a silky smooth sauce. If sauce seems too thick add a small amount of the chile soaking water.

 

Heat two tablespoons of cooking oil in a medium sized pot.  Pour the sauce into the pot to fry it (be careful of potential spitting as the liquid hits the hot oil). Add the chopped chocolate and stir it into the sauce. Reduce the heat and simmer for 30 minutes until the sauce has thickened. It will also turn a deeper shade of red. Check and stir occasionally to make sure it doesn’t stick. The sauce is ready when it coats the back of a spoon.

Add salt to taste.

Allow the sauce to sit for at least 2 hours so that the flavours can marry.

Once your sauce is ready, use it to make your favourite enchiladas rojos. I pretty much guarantee no matter how you choose to make your enchilada that this sauce will be better than most. It will keep in the fridge for about 5 days or freeze it for use anytime.

 © Gail J Cohen 2020

Caramelized Onion & Tomato Pie

This is a great summer brunch dish and also an excellent way to use some of the beautiful tomatoes that you’ve grown in your garden or got at the local market. Serve with a fresh salad.

Makes 4 servings

Ingredients

2-3 medium tomatoes, thinly sliced

6 cherry tomatoes, cut into quarters

1 medium onion thinly sliced

2 cloves garlic finely sliced

1 sheet frozen puff pastry (defrosted)

1.5 cups grated gouda

1 egg, beaten

A few sprigs of fresh thyme or ½ tsp dried thyme

1 tsp balsamic vinegar (the more aged/thick the better)

1 tbsp of butter

Flour for dusting

Method:

Put the sliced and cut tomatoes onto a few sheets of paper towel and sprinkle lightly with salt. This will help to draw the liquid out and make your pie more crispy.

Heat the butter in a medium sized frying pan and saute the onions for about 15 minutes on medium. Sprinkle a bit of salt while they’re cooking and stir frequently. They should get all dark and soft and caramelized. Once they are just about ready, toss in the garlic and saute for a minute or so. You don’t want the garlic to burn as it’ll get very bitter. Take off the heat and set aside.

Preheat your oven to 425F and line a baking pan or pizza pan with parchment paper.

Dust your counter or board in preparation for the pastry. Take your now-defrosted puff pastry (or make it if you have nothing but time on your hands!) and roll it out a few times just to make it a bit thinner than it is out of the package.

A whole piece of puff pastry is probably too big so maybe cut a quarter off the end and use that to make a few either sweet or savoury turnover. (I made swiss chard and goat cheese ones).

Roll the pastry onto your roller and then unroll it nicely onto the parchment paper covered pan. Prick the pastry a bit with a fork.

Take your now cool onions and spread them on the pastry. Leave a bit of an edge because you’re going to fold the edge over for max prettiness.

Cover the onions with a layer of cheese. Then artfully place the sliced tomatoes on top of the cheese. Make a frame around the edge of the onion/cheese/tomatoes with the little wedges of cherry tomato. Sprinkle with salt, pepper, and thyme. Drizzle the balsamic vinegar over the top of it all.

Now gently fold the extra pastry over the top. It will form a frame around the edge (whether you do it as a rectangle or a circle). Lastly, give a generous egg wash all around the pastry on the top.

Bake for about 20-25 minutes until the pastry is a nice darkish brown. If there’s a little too much liquid still in your tomatoes once the pastry is done, you can just daub it with a bit of paper towel once you take it out the oven.

Let it cool for a few minutes, top with some fresh basil, then serve and enjoy.

© 2020 Gail J Cohen

Vegan chiles rellenos

I love chiles rellenos and this summer have a bumper crop of poblano peppers growing in my garden so all the more reason to make them. However, they can be a bit heavy and my partner is trying to eat healthier, so I put my mind to figuring out a vegan version.

I also don’t like using “weird” stuff, so there’s no vegan cheese or anything else in here. Just straight up stuff that you’d have in your kitchen to make a vegan picadillo and then stuff the peppers. The batter is a little odd but works and is a bit lighter than the eggy versions that are more traditional.

There are quite a few steps to this dish but they are below, so go for it. I serve it with rice, so remember to have that on the go as well. Some people will stuff the peppers and refrigerate them for an hour and then batter and fry them. If you do it that way, you can make the tomato sauce and batter during that cooling off period.

Serves 2-3

Ingredients:

4 poblano peppers

Picadillo

1 tbsp oil

½ onion, diced

1 carrot, diced

2 cloves garlic, finely chopped

½ cup fresh or frozen corn

1 potato, diced

1 jalapeno, diced

½ tsp Mexican oregano

½ tsp ground cumin

2 tbsp tomato paste

2 tsp tamari

2 cups water

Salt and pepper

Batter

½ cup regular flour

½ cup cornstarch

Pinch of salt

¾ cup soda water

Tomato sauce

1 dried chile (arbol, puya, cascabel, costeno amarillo)

3 tomatoes (or a combo of tomatoes and tomatillos)

1 clove garlic

½ onion

2 tbsp chopped cilantro

Salt and pepper

Splash of oil

Instructions:

Roast the poblanos. 

If you have a bbq or gas stove, char the skin over the flame. If you have an electric stove, put it under the broiler for 10-15 minutes turning it so all sides get charred. Put the hot peppers in a bowl, cover them with a tea towel, and let them sit/steam for 10 minutes or more. The skin should now come off easily when you rub it. Be careful with this step because you want to keep your peppers in the best shape possible for stuffing. Remove as much of the blackened skin as you can then carefully slice from tip to tail on one side and, again carefully, remove the seeds. Make sure the stem remains attached. Rinse and put aside.

To make the picadillo:

Heat the oil in a medium saucepan. Add onions and saute for a couple of minutes. Add the rest of the vegetables and saute for another minute or two.

Mix tomato paste and water together so you get a tomato juice type situation going on. Add that to the veggies in the pan along with the herbs and tamari (which gives this a bit of a beefier flavour but can be left out if you don’t have any). Bring to the boil, then lower the heat and simmer for about 25 minutes until the carrots and potatoes are soft. You want the final product to be quite dry but if it starts looking like it’s drying out and going to burn before the veg are cook, just add a bit more water. Check the seasonings and then put aside to cool.

For tomato sauce:

Stem and seed the chile and then soak in a bit of boiling water for 15 minutes.

Roughly chop all the other vegetables. Chuck them in a blender along with the softened chile and a couple of tablespoons of the soaking water. Waz it all up until smooth, about 2 minutes.

Heat the oil in a small pot. Pour in the sauce. You should get a lovely sizzle so just watch you don’t get burned. Add salt and pepper. Turn the heat down and simmer for 10 minutes. The sauce will turn a darker red colour. Taste again for seasoning.

Batter up

Make the batter by simply adding the flour, cornstarch, salt, and soda water and whisking it all together.

Stuff it

At this point, you’re going to stuff the peppers, which is a bit of a fiddly business. Just be patient and have some toothpicks on hand to help seal the stuffed peppers.

Take a split pepper and place in the palm of your one hand. Gently fill with 2 tbsps or so of the picadillo (depending on the size of your peppers, you may need more or less). Make sure they are not too full to allow you to pull the two sides together and seal with a toothpick or two. Repeat for each of the poblanos.

In a medium sized frying pan, add enough oil to generously cover the bottom of the pan and heat.

Gently dip each of the chiles in the batter and place slowly into the hot oil. Cook for 3-4 minutes on each side or until the batter gets lightly golden brown. If the batter doesn’t stick as much as you’d like, you can spoon a little bit more on the chiles while they’re cooking.

Once they’re all golden brown, remove to a bit of paper towel to absorb a bit of the oil. Serve over a bed of rice with the tomato sauce.

Buen provecho.

© Gail J Cohen 2018

Stuffed zucchini

This recipe is a bit of a variation on stuffed zucchini that my mom has made since I was a little kid. I love potatoes and think that little cubes of it are fantastic in this rich and lemony tomato sauce, so I added them and the mint and chile flakes to zip it up a bit.

You can make this dish vegan by skipping the ground beef and using more rice and more of the zucchini innards for your stuffing. You an also add some slices of eggplant to the sauce to give it more texture. (Be sure to salt them first).

Serves 4

Ingredients

4 fat zukes

1 onion, finely chopped

1 tbsp tomato paste

2 tomatoes, sliced thickly

1 cup passata

250 g ground beef

3 tbsp chopped parsley

1/3 cup cooked rice

4 cloves garlic, finely chopped

2 potatoes, cut into small cubes

2 tbsp chopped fresh mint

Pinch of chile flakes

Juice of half a lemon

4 tbsp olive oil

Salt and pepper

Carefully cut the zukes in half and scoop out the inside. Be careful to get as much of the flesh as you can but not to make any holes in the skin. Roughly chop and then reserve the pulp. Put the zukes aside.

To prepare the filling, heat 2 tbsp of olive oil in a medium-sized frying pan. Add half the onions and sautee for a few minutes until they start to turn brown. Add half the garlic and sautee for another minute.

Add the ground beef to the pan and brown. Add the tomato paste, about 1/3 of the chopped zucchini pulp, rice, mint, parsley, chile flakes, salt and pepper. Then add about 1/3 cup of water so your tomato paste has enough liquid to mix well into the other ingredients. Cook the whole mixture for about 10-12 minutes until it’s just cooked.  Put aside to cool.

In a large, flat-bottom oven-proof pot (it needs to be big enough to lay out your zukes as well as go in the oven), heat up the remainder of the olive oil. Sautee onions and garlic as above.

Turn the heat down to med-low. Carefully add the passata so you don’t get splattered. Lay the tomato slices (and eggplant if you're using it) on the bottom of the pot, add the rest of the chopped zucchini pulp, lemon juice, potato cubes, salt, and pepper. Bring to the boil.

In the meantime, take the cooled filling and carefully spoon it into the zucchini shells.

Place the stuffed zukes on top of the vegetable mixture in the pot and reduce the temperature to low.Simmer covered for about 20 minutes.

Pre-heat the oven to 350F.  After 20 minutes, turn off the burner and remove the cover from the pot. Put the pot in the oven uncovered to cook for about another 20 minutes. 

When it's ready, the dish should be a bit brown on top, and the veggies (particularly the potaotoes) all soft. Depending on the water content of the zukes, you may want to remove them from the sauce and boil it down for a thicker sauce or just serve it as is.

Serve with rice, smothered in the rich cooking sauce. Add salt and pepper to taste.

© Gail J. Cohen 2018

Mexican egg cups with roasted tomato and chile sauce

Sometimes you want something a little flavourful for breakfast (or even breakfast for dinner). Some members of our household (never me) go running on Sunday mornings and I tend to take that time to whip up a breakfast/brunch that’s a bit heartier and more complicated. Also if you’re just hosting friends for brunch and want a dish that will impress, give this recipe a try. These eggs in a spicy tomato sauce served in a crispy tortilla bowl look nice and offer up some delightful Mexican flavours.

As with many chile sauces, the chile you use defines the flavour. I’ve provided a few options below. You can really use any dried chile so explore something new. I like to use costeño amarillo, which I brought back from Oaxaca, Mexico. This doesn’t work as well with fresh chiles.

Yield: 2-4 servings

Ingredients

Chile sauce 

Makes 1.5 cups sauce

chiles*
1/2 onion
3 roma tomatoes or 2 dozen cherry tomatoes
2 cloves of garlic
1 tsp Mexican oregano
1/4 tsp freshly ground cumin
1/2 tsp of sugar
juice of half a lime
1 tsp salt
1 tbsp olive oil

* I used 3 costeno amarillo chiles (med spicy) – this would also work with 3 dried red chiles that you find in the stores (spicy), 2 guajillo chiles (fruity not too spicy), 1 pasilla chile (earthy not too spicy), 2 chipotle chiles (smokey and medium spicy)

4 fresh corn tortillas
4 eggs
1/2 cup grated cheese (cheddar, jack, queso fresco)
1/2 avocado, thinly sliced
Bit of finely chopped tomatoes or pico de gallo


To make tortilla bowls:

Preheat the oven to 350F.

Make sure your tortillas are soft and pliable so they don’t crack. If they are a bit dry, sprinkle them with water, wrap in a damp paper towel, and microwave for about 30 seconds.

Spray each tortilla all over with some cooking spray. Then manoeuvre the tortilla into an oven-proof dish (I used some onion soup bowls) so they’ll create a bowl. Bake for about 10 minutes until lightly browned and crispy. Set aside when ready. Don’t remove from the bowls.

To make the sauce:

Stem and seed the dried chiles. If using larger chiles, splitting them open so you can flatten them. Heat up a comal or a non-stick frying pan and dry roast the chiles in the pan. Heat them for about 20 seconds on each side, flattening with a spatula, so they get soft. Be very careful not to blacken the skin otherwise your sauce will be bitter. Wispy smoke is okay, more than that they’ll be burnt and bitter. Place the roasted chiles in a small bowl of boiling water for 20 minutes so they can rehydrate.

Thickly slice the onion. Put it along with the garlic with its skin still on, onto the comal or frying pan. Roast them until they are blackened on both sides. Put the tomatoes on as well. If you’re using larger ones, they’ll take a bit longer to roast. Turn them frequently until blackened all over. The cherry tomatoes won’t take very long. Let them get black on one side then roll over so they get another blackened area. Don’t let them burst open because it’s messy and you’ll lose most of the meaty good stuff.

With the garlic, once it’s ready put to the side and let cool, then slip off the skin. Put the other roasted ingredients as they’re ready into the jar of a blender. Add the cumin, oregano, salt, and sugar as well as the rehydrated chiles and 1/2 cup of the chile water. Blend it all together until you have a smooth, yet fairly thick sauce, about 3 minutes. If it’s too thick add a bit of plain or the chile water to thin it out a bit. Squeeze in the lime juice.

In a small sauce pan, heat the oil to a high heat. The sauce needs to really sizzle when you pour it in so test with just a drop to see if it’s hot enough. When it is, pour the sauce from the blender jar into the pot. It’ll sizzle and sputter a bit so watch out. Turn the temperature down to med-low and simmer the sauce for about 20 minutes, stirring occasionally. The colour will darken and the simmering allows the flavours to all blend together. If it begins to dry out and stick to the bottom of the pot, just add a bit of water.

Check for seasonings and let rest a few minutes while you bring it all together.

Bringing it all together:

Put the oven back on to 350F. Sprinkle the bottom of each tortilla cup with a pinch of cheese (or more if you desire). Put them back in the oven for 7 minutes or so until the cheese melts.

Cook the eggs. If you are an egg poacher, then knock yourself out and poach four eggs. If you prefer to fry them, then make it so. Cook them so the yolks remain soft and runny.

Once the cheese has melted, take the tortilla cups out and, if you prefer, remove them from the bowls you’ve cooked in and put on a plate. Gently place your soft eggs in the cup. Top with a generous dollop of the spicy tomato sauce. Garnish with the sliced avocado and tomato/pico.

Serve them up and enjoy.

© Gail J. Cohen 2017

Salata de berenjena (Eggplant salad)

Salata de berenjena is one of those dishes my family has been eating ever since I was a little kid and was definitely not something I enjoyed back then. But as a ‘grown up’ I love it. Simple, fresh ingredients that with a little TLC yield a spectacularly tasty appetizer or side dish.

This salad is also a great way to use up the less-than-perfect tomatoes from the garden at the end of the season.

It’s not a traditional salad but more along the lines of a ratatouille as almost everything is cooked. The salata is not something I make very often because it’s quite time consuming ̶ and really my parents have always made fabulous versions of it, so why mess with someone else’s success? Below is my dad’s version of this traditional Sephardi Jewish vegetable salad.

Leave yourself a bit of time – maybe 1.5 hours – to prepare it as there’s lots of slicing and frying. It’s also best made a day ahead but at the least in the morning if you’re going to have it for dinner. The vegetables need to marinate to realize their full deliciousness.

Yield: 10 servings

Ingredients

1 large eggplant, peeled and sliced
3 green or red peppers
3 tomatoes, thickly sliced
3 small potatoes, sliced
2 tbsp chopped parsley
oil for frying

Dressing:

1/3 cup white vinegar
2 cloves garlic, finely chopped
1 tsp salt

The slices of eggplant should be about 1 cm thick.  Salt and place in a colander to drain for 30 minutes.

While the eggplant is doing its thing, put your oven on broil with the rack near (but not right at) the top. Cut the peppers in half, remove the seeds, and place skin up on a foil-covered baking tray in the oven for 15 minutes. Bake until they are tender and their skin is charred and blistered. Remove from the oven and let cool, then peel and slice.

Start frying your potatoes in a large, non-stick frying pan. Don’t be shy with the oil but you are not deep frying them either. Continue to add frying oil as you need it along the way. Cook the potato disks to a lovely golden brown and drain on some absorbent paper when they’re ready.

Those who know more than I do suggest dipping the eggplant in a bit of milk before frying it so it absorbs less oil. I do it but can’t actually attest to whether it makes a difference. Either way, fry the slices of eggplant until they’ve got a little bit of black on each side (key says my dad) and then drain on some paper.

Gently fry the tomatoes. You want them a bit soft but if you fry them too long they’ll just turn into mush, so don’t overdo it.

Once everything is fried and cooled, layer the potato, eggplant, peppers, and tomatoes in a glass or ceramic dish. Sprinkle the parsley generously on the top. Mix the dressing and pour over the vegetables.

Let it cool completely before covering with cling wrap. If you are leaving it overnight, you can put it in the fridge but be sure to take it out a couple of hours before serving because it should be at room temperature for maximum flavour. Just before serving toss the salad gently to get all the flavours mixed up but without making the vegetables into pulp.

© 2016 Gail J. Cohen

Roast duck tacos

Sometimes you just need a break from chicken and duck is a great alternative. Not to mention, these are an excellent option for using leftover duck that you may have made for Thanksgiving or some other special occasion that had you experimenting with non-turkey options.

If you’re starting from scratch, this dish does take a while but it’s totally worth it. If you are using a frozen duck, which are available in most grocery stores, make sure it is completely defrosted before you start. You can use the first part of the recipe simply to make a delectable, spicy roast duck or you can go all the way and serve up some unusual tacos to a tableful of lucky dinner guests.

I have set up the recipe with the instructions for the roast duck first, followed by the one for the salsa, which stars my personal favourite poblano peppers.

Yield: 4-8 servings

Ingredients:

1 whole duck
2 tsp chipotle powder
1 tsp salt
pinch of black pepper

Sauce:
2 poblanos
2 tomatillos, husked and rinsed
2 serrano peppers
1 large tomato
2 garlic cloves
1/2 onion, thickly sliced
2 tbsp chopped fresh cilantro
1/2 tsp salt
Juice of half a lime

Garnish:
Chopped radishes
Chopped cilantro
Sliced or mashed avocado
Chopped tomatoes
Lime wedges

Corn tortillas

Roasting the duck

Preheat the oven to 450F

Clean the duck – ie: remove all the giblets, cut off excess fat etc. and rinse.  Prick the skin in all over and then gently put the duck in a large pot of boiling water for about 10 minutes. This action will give you super crispy skin down the road. Totally worth doing it even though you don’t need to. After 10 minutes, remove the duck from the pot and let cool.

Mix the chipotle powder, salt, and black pepper in a small bowl. Once the duck is cool, rub seasoning mix inside and out.  Place the seasoned bird breast up on a rack in a roasting pan and cook in the oven for 15 minutes. After that, turn the oven down to 350F and cook for another 40 minutes.

At this point, take the duck out of the oven and carefully turn it over so you don’t tear the skin. Also add about a 1/4 cup of water to the fat and drippings that have collected in the bottom of the pan. Return the duck to the oven for another 35 minutes. After that turn the bird one more time and cook for about another 15 minutes. It’s ready when the drumsticks feel loose. Don’t overcook though because it will be dry, rubbery, and stringy. Remove from the oven.

This duck is now spicy and delicious with some awesome crispy skin. Be sure to save the duck fat and juices that have collected in the bottom of the pan.

One duck provides enough meat for 6 to 8 people to have a large meal of off-the-charts duck tacos. So usually for four, I use half the duck and save the other half for other meals. Conversely, you can eat the fresh roasted duck right away because it is hot and delectable and then use the leftovers for tacos.

Once you make the decision on how to proceed with consuming this bird, let the portion for tacos cool then remove the skin and shred the meat into a bowl.

Making the salsa

While the duck is cooking, you can prepare the salsa. Start by roasting the poblano peppers. If you have a bbq or gas stove, char the skin over the flame. In this case, it’s a bit more complicated if you have to use the oven. You can either wait until the duck is cooked or put them under the broiler beforehand for 10-15 minutes, turning so all sides get charred.

Put the hot peppers in a bowl, cover them with a tea towel, and let them sit/steam for 10 minutes or more. The skin should now come off easily when you rub it. Remove as much of the skin as you can then cut out the stem and seed. Rinse them to get all the black stuff off and remove the final few stubborn seeds. Cut them up into a few large pieces and put into a blender jar.

On a comal or in a large non-stick frying pan, dry roast the garlic (leave it whole with the skin on), slices of onion, tomatillos, and tomatoes. All the vegetables should be nicely charred with the tomatoes and tomatillos just starting to ooze some juice. Put all but the garlic into the blender. Let the soft, blackened garlic cool then peel and chuck in the blender. Add the cilantro, salt, and lime juice and blend for about a minute.

In a small saucepan, pour two or three tablespoons of the duck fat/dripping mixture. When hot pour in the salsa mixture. You will get a tremendously satisfying sizzle from this operation!  Turn the heat down and let it slowly bubble away for 10 minutes or so until it turns a deeper shade of green. Check the seasonings.

Now let’s make some tacos

Warm the tortillas in the microwave either in a paper towel or tortilla warmer.

Fill them up with the shredded duck, a couple of spoonfuls of the salsa, and the garnish of your choice.  Serve with lime wedges. Enjoy!

© 2016 Gail J. Cohen