June 21, 2012 § Leave a comment
E: While Joanna was away at a conference, I was at home and looking for something relatively simple but new that lay somewhere along the Mexican-spectrum of food. I found these while perusing the Joy of Cooking a long time ago, but they then slipped my mind for quite some time. As is usual of recipes from Joy, when I finally got around to making them, I found out that these enchiladas rock!
I skimped a bit on the amount of cheese I melted on top of them, which was probably their only failing. The filling was delicious, even for someone who doesn’t like sour cream. And the tomatillo sauce is really excellent, and definitely something I plan to make again and use for my own nefarious . . um . . recipes.
February 1, 2012 § Leave a comment
E: I am a big fan of beans and Southwestern flavors. As a sometimes-vegetarian (and generally trying and succeeding to eat less meat than I used to, with a few minor setbacks like bacon here and there) I’ve been thoroughly wooed by the heartiness of beans and vegetables. This recipe owes a lot to Susan’s baked beans, with which it shares many of its ingredients. However this is something you can successfully make with any kind of beans in about 20 to 30 minutes, in basically any quantity you want.
We make this or some variant quite often for lunches as well as dinners. I imagine it is a great way to use up any extra vegetables you have in the fridge. We always seem to have extra carrots, so that’s usually what we make this with. I’ll give you the basic amounts of things and you should play around with it to suit your liking. « Read the rest of this entry »
December 18, 2011 § Leave a comment
E: I love “Mexican” food. I really do. I put the term in quotes only because I’m not qualified to judge what is legitimately Mexican and what has been Americanized enough that it isn’t really fair to give it that name. In any case I wanted to make some quesadillas, and was trying to come up with something tasty to put in them. I remembered back to something my college friend David, his girlfriend Natalie, and I made once for a food co-op in college. It consisted of caramelized onions, roasted poblano peppers, and some sort of crème fraiche style dairy product, and I remember thinking how much it tasted like something I’d had in quesadilla form at a restaurant one time. So I decided to use it as inspiration—taking some liberties of course.
I cut the sour cream / crème fraiche since that isn’t my favorite thing in the world. Joanna and I decided together that we would use green bell pepper instead of a poblano. And we also wanted to put some chicken in, so we added some garlic and mushrooms to go with that, and some fresh tomato to round it off. Made with homemade tortillas, these are really, really tasty. I’m going to go through the full instructions, in which we cooked the two fillings separately. But you could do them together if you want to speed things up. « Read the rest of this entry »
May 23, 2011 § Leave a comment
E: At this very moment, sitting here writing this, I am five days away from receiving my college diploma. And, truth be told, it is and isn’t exciting. I always sort of figured I would get here, and so it isn’t exciting in an “I made it!” kind of way (though it is a relief to have made it through this semester alive). But I’m ready to either have the chance to go back in time and do it all again, or to be done and move on. And I am certainly ready to do that. As much as I’d like to put this week in stasis, before everyone goes their separate ways for a while or for ever, I’m truly ready to have some free time to do the things I want to do with my life.
One of those things is most certainly to get better at cooking, which is a big part of why Joanna and I do this blog thing anyway, rather than just making tasty food and consuming it in obscurity. Photographing and publishing about food forces you to be more critical of things that you make, to try them again and attempt to get them just right (I still have some gingerbread photos from Thanksgiving that haven’t gone up because the result was just so unpalatable to me that I have to find a successful recipe to post beside it, or I will feel like I’ve failed in my duties). And it also gives you a sort of reward, beyond the immediate gustatory satisfaction of preparing an excellent meal: you get to share it with friends and strangers alike. Successes and failures alike will endure.
March 22, 2011 § 4 Comments
E: This is what you have all been waiting for, the post that has been referenced by both the tortillas and the Mexican pasta. Yet again we are indebted to one of our favourite blogs, Crepes of Wrath, for this delicious recipe. This is some of the best homemade Mexican food I have ever had, it wasn’t terrifically difficult, and it fed the two of us for several days.
There isn’t a story around why we made this, we just came across it one day and it looked great. The pico de gallo is excellent, and if you have any left over you could add an avocado, mash it up, and make guacamole out of it.