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.
May 28, 2011 § 2 Comments
J: So, here I am in New England for Erik’s college graduation! I remember this time last year: I was half excited and half terrified about graduating and starting a new chapter of my life at grad school in a brand new city with nobody I knew. And now it’s Erik’s turn, and I know he’s going through a lot of the same things I did; he’ll be moving in with me this summer, which is exciting for both of us, but I know he’s a little nervous about being in a new part of the country. At the least, we’ll be doing a lot of cooking — I think that living together will make both of us push each other to get more creative with what we make and with the ingredients we use.
In fact, we’ve already gotten a jump start on that goal of creativity. We decided we would each come up with a new ingredient to “assign” to the other person, who would have to create a dish around it, somewhat reminiscent of Iron Chef America (though without the one-hour time limit, sassy judges, and insanity of Alton Brown). My first “secret ingredient” was tomatillos!
February 4, 2011 § Leave a comment
E: Hi everyone. So I’ve recently started to watch Iron Chef: America (thank you, Joanna), and have come to the realization that a lot of what I cook is rather, well, safe. I tend to make things that (almost) cannot fail: simple soup, chili, curry, things my mother makes, things with lots of spices that other people have already measured and catalogued, things I’ve made before. It isn’t so much that everything I cook is easy, but more that most of my dishes aren’t really experiments. For example, risotto takes a bit of attention to get right, and I usually spend a good 30 to 45 minutes hovering over the stove, but there are so many things you can throw into rice that are guaranteed to be delicious that it is almost too easy.