I'm really excited about my new tortilla press. While tortilla dough can be flattened using a rolling pin it is quicker and easier to get pefectly round tortillas with a press. The dough itself is simply a hand-mixed combination of masa harina and water. I brushed these chips lightly with olive oil so that the salt would adhere, and baked them in a 450 degree oven until crispy. The corn flour filled the house with its aroma as it toasted, and the crunchy salt enhanced its flavor.
These cookies have a delicate cake-like texture and a robust lemony flavor. They are vegan and gluten free, and the perfect accompaniment to tea. The blueberries are tiny wild ones which had been dried. I soaked them for 20 minutes to soften them a bit before baking.
I made the polenta a day ahead and chilled overnight so it could be cut it into round cakes before frying. I sauteed the mushrooms with leeks and thyme and roasted the tomatoes in a low oven for several hours.