MONTCO w16

Taqueria Feliz
Continued from opposite page
Next we tried two of the chefs’ distinctive
appetizers: Shrimp Ceviche Tacos, filled
with spicy tomato and scallions in crispy
corn tortillas, and tender Wood Roasted
Octopus, artfully arrayed in our plate and
served with crispy fingerling potatoes and
adobo (a piquant dark-red chili sauce),
nicely balanced with orange marmalade.
Our excellent hostess, general manager
Kelly Fink, a five-year veteran of Cantina
Feliz and La Calaca Feliz, recommended
several of the dishes we tried. Among them
were a satisfying Seared Tuna Taco, stuffed
with adobo-marinated albacore, taqueria
guacamole, and sesame cucumber salad; a
most unusual Southern Fried Chicken Taco,
which would go over well in Nashville, married
with chili honey sauce, cheddar grits,
and arugula; and some truly delicious Steak
& Chicken Fajitas, the closest we had to an
entrée, wrapped in a flour tortilla, served
with a pleasing mix of onions, peppers, salsa
verde, pico de gallo, crema, and refried black
beans. I washed it down with a refreshing
frozen Spinirita Margarita swirled with red
sangria.
Although we left no room for dessert,
the restaurant offers the likes of Butterscotch
Budino of dulce de leche and a
churro cookie, and a brownie-based
“Domingo” Sundae, brimming over with
fried plantains, churros ice cream, caramel
cajeta (a thick, dark syrup) and pepitas.
Did I mention that Taqueria Feliz is
family-friendly, with an appealing Little
Amigos Kids Menu (featuring a Peanut
Butter, Jelly & Fluff Quesadilla), margaritas
and specialty cocktails for mom and dad —
plus a lively Happy Hour to sweeten the end
of a day.
TAQUERIA FELIZ IS LOCATED AT 303 HORSHAM
ROAD, HORSHAM, PA 19044; 215-323-4530;
WWW.TAQUERIAFELIZ.COM. OPEN FOR LUNCH
MONDAY – FRIDAY, 11:30 A.M. –3 P.M.; DINNER
MONDAY–FRIDAY, 3 P.M.–CLOSE, AND SATURDAY
AND SUNDAY, 4 P.M.–CLOSE. HAPPY HOUR:
MONDAY–FRIDAY, 3–6:30 P.M. AVAILABLE FOR
TAKEOUT AND CATERING PRIVATE PARTIES ON
AND OFF PREMISES.
Chefs
Continued from page 38
RECIPE
Red Grape, Gorgonzola and Walnut
Focaccia
Red grapes, potent but lusciously creamy
Italian Gorgonzola, and soft-textured walnuts
top soft, light focaccia tinted golden
with semolina. Red globe grapes are fabulous,
though they must be pitted. In their
short fall season, inky blue Concord grapes
bake up dark and sweet. Serve this sweetsavory
focaccia with red wine, or cocktails.
(Adapted from Starting with Ingredients:
Baking by Aliza Green)
Yield: 1 large rectangular focaccia, 12 to
16 servings
1/2 pound (1-1/2 cups plus 2 tablespoons)
unbleached all-purpose flour
1/4 pound (1 cup) semolina flour
2 teaspoons fine sea salt
1 (1/4-ounce) package (2-1/4 teaspoons)
active dry yeast
1-1/2 cups lukewarm water
6 tablespoons extra virgin olive oil, divided
freshly ground black pepper
1/2 pound large red grapes, halved and
pitted if necessary
¼ pound Gorgonzola cheese, cut into
small bits
¼ pound (about 1 cup) walnuts, roughly
chopped
Line an 18 x 13-inch half-sheet pan (or
other large baking pan) with parchment
paper.
Whisk together the dry ingredients: flour,
semolina, and salt and reserve. In a large
bowl or mixer, beat together yeast, 1/2 cup
water, and 1 cup of the flour mixture.
Cover and rest in a warm place until bubbling,
about 20 minutes. Beat in remaining
water, ¼ cup olive oil, and the flour
mix. Beat until the dough is smooth, elastic
and comes away from the sides of the
bowl, 5 to 6 minutes. Transfer the dough
to a large oiled bowl; cover with plastic
wrap and allow the dough to rise until
doubled in size, about 2 hours, at warm
room temperature.
Punch down dough and use oiled hands to
press the dough into the pan without folding
it over (don’t worry if it doesn’t reach
all the way into the corners). Using your
index finger, poke indentations over the
surface of the dough about every inch or
so. Brush dough with remaining olive oil
and grind fresh black pepper over top.
Press the grapes into the dough, leaving a
1-inch border. Sprinkle with cheese and
walnuts, then mist with water from a
plant mister. Allow the focaccia to rise at
warm room temperature until soft and
puffy, about 30 minutes. Preheat oven to
400°F. Bake 25 minutes, or until nicely
browned. Remove from the oven, cool
about 10 minutes, then remove the focaccia
from the pan and cut into squares to
serve.
Make ahead and storage instructions: The
dough may be made one day earlier, allowed
to rise, punched down and then refrigerated
overnight for use the following
day. Allow the dough to come to room
temperature before proceeding. Store
loosely covered and refrigerated up to 3
days. To reheat, wrap in foil and bake in a
preheated 375°F oven 30 minutes, or
until bubbling.
Note: Bob’s Red Mill is a good brand of
finely ground semolina flour available in
most supermarkets or substitute slightly
more all-purpose flour for the semolina.
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