Bloomberg Businessweek - USA (2020-05-04)

57

PHOTOGRAPHS BY KIM LEALI (SOUP), COURTESY MARC HAUSER (LEALI), LINDSAY FITZGERALD TOM (COOKIES), COURTESY BLACKBERRY FARM (DABN

EY)

Quick &

Easy Tortilla

Soup

Kim Leali

Director of culinary operations,

One Off Hospitality, Chicago

Why: There are always too

many tortillas. This simple

soupsolvesthatproblem,

andit’salsoa goodplace

foranyleftoverchickenin

yourfridge.Serves 4

4 garliccloves

2 cannedchipotlechiles,

witha littlesauce

15-oz.canpintobeans

withliquid

1 cupcannedcrushed

tomatoeswithsome

juice

1 qt.chickenorvegetablestock

Salt

4 corntortillas,cutinto¼-inchstrips

¾cupvegetableoil,forfrying

½cupquesofrescoormildfeta,crumbled

Limewedges,forserving

Shreddedrotisseriechicken,sliced

radishes,avocado,andcilantro,

forserving(alloptional)

Ina smallbowl,covergarlicwithwater,

thenmicrowave1 minutetosoften.

Alternately,covergarlicwithboiling

waterandletstandfor5 minutes.Drain

thegarlicandaddtoa blenderalong

withthechipotles,pintobeansandtheir

liquid,andcrushedtomatoes.Puréeon

highspeedfor2 minutes—itshouldlook

likea smoothie.

Strainintoa mediumsaucepan,

pressingdownonsolidswitha spatula.

Addstock;bringtoa boil.Reduceheat

andsimmersoup 15 minutes,skimming,

untilflavorscometogether.Season

withsalt.

Ina smallsaucepan,heatoiluntil

shimmering(325F).Workinginbatches,

carefullyaddtortillastrips;fryabout

2 minutes,untilcrispyandgolden.

Transfertoa paper-towel-linedplate;

seasonlightlywithsalt.

Ladlesoupintobowls.Garnishwith

quesofrescoandtortillastrips.Servewith

limewedgesand,if desired,shredded

chicken,radishes,avocado,andcilantro.

Coconut-Lime

Macaroons

Cassidee Dabney

Executive chef, the Barn at

Blackberry Farm, Walland, Tenn.

Why: It’s always good to

have cookies on hand.

Macaroons are especially

simple to make; they

have great texture

and freeze well. This

one has an ingredient

you don’t usually see

in desserts: lime. The

tartness balances the

sweetness of the coconut,

which I always seem to

have around the house as

well. Makes 15 cookies

1½cupssweetened shredded coconut

⅓ cup sugar

2 tbsp. all-purpose or gluten-free flour

⅛ tsp. salt

2 large egg whites, beaten until frothy

3 tbsp. lime juice

½ tsp. pure vanilla extract

Grated lime zest (optional)

Heat oven to 350F. In a large bowl,

stir coconut, sugar, flour, and salt until

blended. Stir in egg whites, lime juice,

and vanilla until incorporated.

Spoon tablespoon-size scoops onto

a parchment-lined baking sheet. Shape

scoops into mounds. Bake for about

20 minutes, rotating pan halfway through

cooking. Let cool; sprinkle with lime zest

if desired.

Ta ke s

TORTILLAS

Leaves

LIME WEDGES

Ta ke s

LIME WEDGES

Leaves

EGG YOLKS

B