D x D: Don't Stop Dreaming, Start Doing Lucia!

Cooking Escapades

For all you lucky people who have gotten a chance to visit Casa Kamm over the last few weeks, hopefully, you got a small taste of a Chez Lucia spread looks like! From brunches to football games to a baking first, oh my! I've listed a few of my spreads below to whet your appetite for the weekend. Buen Provecho friends! 

Unfortunately, I have no photo's as that was my blogger amateur miss!

Bagels & Accoutrements - Bagels, smoked salmon, different cream cheeses (plain & chives are a favorite), sliced cucumbers, sliced tomatoes, capers, and diced red onions. 

• I usually supplement with a side of simple scramble eggs with chives (chopped chives, scrambled eggs, salt & peper) and BACON in case people are in the mood for a breakfast sandwich option, YUM!
• For people looking for less savory & more sweet, a great berry fruit salad is great & doubles as bagel toppings with plain cream cheese. 
• For a fantastic bagel place & their spreads are equally amazing: Rosenfeld Bagel Co in Newton Center. I've been going since I was a kid. Friendly reminder, they're cash only! 

Hola Breakfast Taco's- Flour tortillas, Shredded Cheese (I usually mix Monterrey & Cheddar cheeses and add some mexican spices), Salsa, Jalapenos, Sour Cream, Diced Tomatoes, home made quac, and Chopped Lettuce).

• Taco Filling: Your choice of protein (I recommend Chicken, Shrimp or Tofu), scramble eggs and veggies (red/green peppers and onions), and mix in taco seasoning. 
• Sides: Tex Mex Breakfast Potatoes. Chop up baby red potatoes, red & green peppers, onions. Throw all of the ingredients into a ziplock bag, add olive oil, salt, pepper and mexican spices & SHAKE!!! Bake in oven 400 degrees, 45minutes. Enjoy! 

 I've been craving some good 'ol queso, like the queso I've had in Austin, TX. While it's not quite as good, I found the following recipe, which was almost as yummy. I served it in an Asian style hot pot to keep the cheese warm. 

Chile Con Queso
Ingredients:
1/2 onion diced (about 1/2 cup)
4 cloves of garlic minced
3 Serrano peppers diced
3 jalapeno peppers diced
2 tablespoons of butter
2 tablespoons of flour
1 cup of milk
6 cups of shredded cheese, can use any combination of Longhorn cheddar and Monterrey Jack
1/2 cup of cilantro, chopped
2 plum tomatoes, peeled and diced (about 1 cup, can use canned if tomatoes aren’t in season)
1/2 cup of sour cream
Salt to taste

Method:
1. Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent.
2. Add the garlic and cook for another minute.
3. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
4. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes.
5. Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat.
6. Stir in the sour cream.
7. Add salt to taste.    


* Helpful hint: It was tough to get a smooth consistency with the cheeses so I added some Velveeta to help smooth out the texture.