Are you ready for Desperate Housewives Season III? I, myself, am counting down the days till September 24th 2006 9:00 EST. In a way, I’m jealous of viewers in the other three US time zones. They get to watch Desperate Housewives at an earlier time (yet at the same moment as me).
To commemorate this new season, ABC is releaseing The Desperate Housewives Cookbook: Juicy Dishes and Saucy Bits. Earlier last month, ABC already released Desperate Housewives – The Complete Second Season. I will definitely buy both the cookbook and the DVDs.
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Part of being a perfect housewife is knowing how to cook at least one decent dish from every major international culture. This dish is derived from the Latin American. Bree could probably learn a thing or two from the real life Gabriel Solis, Eva Longoria. I read in an interview that she makes to-die-for tamales and enchiladas!
I’ve been adjusting and experimenting with this recipe for a couple of months now. It just took so much time and energy to cook it each time! Each batch got a little better until it was just right. After tonight’s batch of delicious filled corn husks, I am finally ready to post it!
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“I remember the easy confidence of her smile the gentle elegance of her hand the refined warmth of her voice.”
–Desperate Housewives – Episode 01.03 – Pretty Little Picture
If you remember at the beginning of Mary Alice’s traditional narration, there is a scene where Bree displays her “gentle elegance” by pouring alcohol on the dinner entree and lighting it.
I’ve seen this performed once in real life in a Greek restaurant. I ordered a side of flaming goat cheese because it just sounded interesting. The waiter poured brandy on the cheese block and lit it. The subsequent flame quickly consumed the liquor and all that was left was sizzling, browned cheese.
I thought that it would be fun to add a “flambé” entree to my cooking repertoire. A flaming entree brings elegance and grandeur to the dish and exhibits the expertise of the cook.
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