|
|
Article: Alaska enchilada is hearty fare. (recipes) (Chefs of the West) (Column)
- Article from:
- Sunset
- Article date:
- February 1, 1994
- Author:
CopyrightCOPYRIGHT 1994 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
And Idaho shrimp are considerate of calories
ALASKAN WINTER nights are often made glorious by the aurora borealis, usually referred to as the northern lights. Robert Hartzler's Anchorage dinner table is likewise made glorious by his Northern Lights Layered Enchilada Casserole, which takes its sunny flavor from the Mexican ingredients. It remains light by using beans and corn without meat, and by softening the corn tortillas in enchilada sauce instead of frying them.
Being light is not the same as being dainty, though; this dish is substantial fare. It is to be commended for this no less than for Hartzler's orthography, a good example to the young, who have ...