Sunday, January 10, 2010

I'm cooking again

It was a long hiatus, and for this, I apologize. Adam and I were busy touring his folks around London, and our buddies Steve and Dan around Europe. We ate a lot of pub food and we drank a lot of beer.

Eating out was starting to get a little old.... I'm glad to be back in the kitchen cooking again! I'm all prepared, too. Look what Adam gave me for Christmas:

Are you jealous a little? I'm not gonna lie. You should be. Purchase equally awesome aprons here.

Mmhm. Be jealous of that lovely frizzy hair and shiny face too. For serious. It gets humid in that kitchen.

And just one more thing to be jealous of: our awesome friends. Thank you, Henry and Bianca for sending an In-N-Out gift card (can't wait to use it when we get home!) and beef jerky. Thank you Dan for bringing us Tapatio. You guys rock. The rest of you rock too.

Is everyone going to stone me for saying I miss home a little? It's not that London isn't awesome-- it really truly is--but um, it's cold. And I didn't realize that being this far away from ingredients I regularly use would be this annoying. I also miss our baby dog. And driving. We also "spoke" with my nephews and niece on skype and it made me sad. Okay, I'm done complaining now.

At least we have Tapatio and can buy expensive tortillas from El Burro Market when we need them. The other day, I was able to make a super simple egg dish that my mom always made us growing up. In fact, I still ask her to make it whenever I see her. The only thing that makes this recipe better is the addition of some crumbled Cotija cheese (no dice in London), and some Tapatio.

This is hardly a recipe. I know you all can scramble some eggs. I'm just going to tell how mama and I do it anyway...

By the way, if you add Ranchero salsa to this dish, you've got Huevos Rancheros. Easy, easy, easy.

Cheers guys!

Mom’s Fried Eggs
Serves 2
• 3 corn tortillas
• 4 eggs
• Salt and pepper
• Vegetable oil
• Tapatio (optional)
• Crumbled Cotija cheese (optional)

Beat eggs, a dash of Tapatio, salt and pepper in a small bowl.

Coat the bottom of a large non-stick pan with vegetable oil and heat on medium-high. Tear tortillas into two-inch pieces and fry in hot oil till golden brown on both sides, making sure to flip each chip often.

Add beaten eggs and cook to desired doneness. Top with extra Tapatio and cheese, if desired.

Quick Ranchero Salsa
• 1 14-oz can of fire roasted, chopped tomatoes
• Salt and pepper, to taste
• 1 tablespoon chopped chipotles en adobo, or to taste
• 1/3 cup chopped white onion
• 1 clove garlic

Puree all ingredients in a food processor or blender until smooth. Add more or less chipotles en adobo to desired heat.


hanner said...

don't feel bad about being homesick. i always felt like people were going to judge me for not enjoying playing tourist all the time in paris while missing my fam, because, well, "IT'S PARIS!!!!"

kate said...

V. cute apron.

And yeah, I totally get the homesickness thing too. Louie misses you! He told me.

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