Just as we were tossing a hunk cotija cheese around for the first time, we also got tagged for the first time in the Luck & Resolutions circle by The Alchemist Chef. Very exciting! These answers were inspired by delicious eats.
Four things we wish for in 2009:
1. Continued discovery of new, wonderful foods and food cultures.
2. Travel, travel, travel.
3. Keep our minds open to even more foods we’ve never tried.
4. Create more signature recipes.
Four things we resolve to do in 2009:
1. Work on our photography skills!
2. Eat well without regret.
3. Open other people’s minds to things they’ve never tried.
4. Formulate a business plan…the plan is a secret, so this one will remain vague!
Now it’s our turn to tag three others and see what’s in store for them this year. But now, back to that cotija…
Having never used cotija before, it was a pleasant surprise to taste just how great this salty, crumbly Mexican cheese pairs with sweet potatoes. It’s not a melty cheese, so don’t expect it to ooze between all these layers of goodness. Just prepare yourself for the full bodied flavor that will surely explode in your mouth. These are really great served with black beans or a light salad.
Sweet Potato, Red Onion and Cotija Stacks
4 large sweet potatoes
1/2 red onion, sliced
6 ounces cotija cheese
1/2 cup cilantro, chopped
2 cloves garlic, minced
1 teaspoon red pepper flakes
1. Parboil sweet potatoes until they’re soft and easy to prick with a fork but not mushy. Approx. 15-30 minutes depending on size of potatoes.
2. Put potatoes in cold water to stop cooking. While potatoes cool, mash garlic, red pepper flakes and cilantro into cotija cheese until fully mixed.
3. Cut off ends of potatoes and slice into 1/2 inch rounds. Try to keep skins intact if possible.
4. On a baking sheet sprayed with cooking spray, place largest potato slice down, layer with a couple of onion slices, then cheese. Repeat. Each stack should have three slices of potato, ending with cheese on top. Sprinkle with cumin.
5. Bake for 10-15 minutes at 375 degrees or until cheese browns slightly.
6. Drizzle with olive oil and add more cilantro before serving. Salt to taste.
Click HERE for the printable recipe.
Other recipes you may enjoy...
Looks Can Be Deceiving
A Tale of Two Salads
Bianca’s Guest Test Kitchen
The Great Bean Debate
Don’t Say No to Risotto