Dispensing Happiness

A good cook is like a sorceress who dispenses happiness.-Elsa Schiapirelli

That's me, the magical good cook.

Borrowing from my friend Dexygus, I've created my own food blog.

Read of my exploits in the kitchen! Salivate over the descriptions of fabulous desserts and savory meals I've concocted!

No, seriously...go ahead. It'll make my day.

Monday, May 05, 2008

Huevos y Papas con Rajas en Salsa Verde & Ensalada de Jicama


Scrambled Eggs & Potatoes in Tangy Green Sauce

For Cinco de Mayo, we turned to Rick Bayless and Authentic Mexican: Regional Cooking from the Heart of Mexico.

Per usual, I didn't read through the entire recipe before committing myself, or I would have noticed the 37 steps needed to get to the finished product...

Ok, maybe not that many. But first there was a quick-cooked tomatillo-chile sauce for the eggs. Roasting the poblano. Pre-cooking the potatoes.

No single step is difficult, it just takes up time. Time I didn't realize I needed.

Once all the individual steps are ready, you scramble the eggs till they're nice and soft and big curds. Scrape them into a bowl, top with some queso, and set aside.
Next, fry the now-cubed potatoes with onion till nicely browned. Then, add the thinly-sliced poblano, crank up the heat a bit, and wait for the 'sizzle'. This is when you pour in the tomatillo sauce. Simmer and stir till thick and darker.
Finally, add in the eggs and cheese, cook briefly, and serve.

Piled onto flour tortillas, it has a nice heat without causing pain. Most of that comes from the jalapenos in the sauce. It's hearty and comforting with a great flavor.

Spicy Jicama Salad with Tangerines

This is a lovely, bright, salad that also could have benefited from a more thorough read-through!

Jicama is peeled and cubed and drenched in a bitter orange juice, then left to sit for a while. This is easy, except the bitter orange juice you need to make? Has to sit and 'come together' for 2-3 hours...
Once you get through that, though, it's pretty simple. Add to the jicama chunks of cantalope and tangerine (apple is also a possibility, but we forgot it), toss, and serve on Romaine lettuce leaves, garnishing with chili powder. Well, I should probably add that the recipe has you putting cilantro on as a garnish, as well.
Except in our house? Cilantro is the devil's herb. We hate it. Nasty stuff. We intended to use parsley in it's stead, as we always do, but it was late and we no longer cared...

Happy Cinco de Mayo!

This month, Blog Party is having a Buffy Bash! The whole party devoted to everyone's favorite Slayer, with appetizers and drinks based on, or taken from, the show. So put on some season 3 DVD's and get those entries in before Thursday, the 15th. Hope to see you there!

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2 Thoughts for food:

At 12:25 PM, Blogger Jeanne said...

Oh, it's so deeply comforting to know that somebody else cooks like I do - launchign into somethign after half-reading the recipe and then being up at 2 a.m. trying to finish some uncomplicated but time-consuming step!! The end result looks worth it though. Never thought of havinc jicama with fruit - intriguing.

At 9:30 PM, Blogger Stephanie said...

Trust me, Jeanne...you're a member of a pretty large club!

Jicama is a pretty amazing ingredient, and it went really well with the fruit. Provided you get a good one, that is.


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