Please don’t mistake one for the other:
Dolley Madison = The First Lady of Fashion
Deborah Madison = Goddess of Vegetarian Cooking
We have spent the past couple of weekends in homage to the latter of the two, after I finally procured a gently used (but autographed!) copy of Deborah Madison’s Vegetarian Cooking for Everyone. May I also mention that, somehow, most of this weekend’s treats were divined by the grace of my infrequently used food processor.
The first recipe choice was the Quesadilla with Smoky Black Bean Spread (p.123) & Salsa, including the Black Bean-Smoked Chile Dip (p. 98) . Who knew that San Diego’s version of the grilled cheese sandwich could be a little fancy pants?! It could be made with staples that you should already have in your pantry:
- black beans
- fresh cilantro
This little ditty of a dip is spread on corn tortillas, then topped with scallions, queso fresco (or goat cheese), a serrano chile, some additional cilantro and some fresh salsa. After topping with another tortilla, the quesadilla is toasted (er, lightly fried) in a buttered skillet. Served with the guacamole mentioned in a previous blog entry, and….oh my. Just enough of a kick to keep us tuned into the Padres action and True Blood’s sassiness. Delicioso!!