It's no surprise that breakfast is my favorite meal of the day! Any time of the day; at home or dining out it is the perfect solution. I absolutely desire an awesome cup of coffee to start the day usually with a pastry on the go. If we can make the time (usually on the weekends) bring on the big breakfast! I remember growing up, my father would produce these large breakfast meals which would include a combination of eggs, pancakes, sausage, bacon, fried potatoes, toast or tortillas. Maybe sometimes refried beans would join the party. Love and missed you dad! But, I try to keep the memory alive by making a point to fix a "big Breakfast" whenever possible! My ideal menu is two eggs, over medium, fried potatoes, link sausages or bacon, corn tortillas or corn muffins, or whole wheat toast and refried beans!
When the time is short or I need a quick go-to meal for lunch or dinner, migas are always a satisfying meal. So simple and so rewarding! In an 8-inch nonstick pan the magic occurs. Take two or three torn up corn tortillas, fried (I use butter) in a skillet. Add two or three whisked up eggs and a little half ad half. Bring to a soft scramble ad get ready to enjoy. I love the chance to throw on some shredded cheddar cheese or queso fresco when I have it. Accompany this with some salsa and refried beans and I am there!
Saturday, July 31, 2010
Tortillas
For some reason I have had "tortillas" on my mind and it brings up so many thoughts and emotions. Growing up in a Hispanic home I can recall my mom in the kitchen making up a batch of flour tortillas. I remember sitting on the sidelines and watching the process of combining ingredients, letting it set, rolling out (we didn't have a tortilla press) the tortillas and watching the stack grow! Sometimes a QC (quality Check) was called for with lots of soft butter! What a treat!
In our home. there were seven of us and occasionally, the numbers grew with other visiting family members or friends. You always had to watch out for our younger brother, who learned at a young age the art of hiding a tortilla under his plate for later once the pile had depleted! To this day, I haven't tried and will admit to not knowing how to make flour tortillas. In that regards, I know even less about corn tortillas. But, if I had to pick a favorite, corn would be my preference. I remember being at home and y parents in the process of making tacos. One of us siblings would have the task of getting the order from everyone "how many corn and how many flour shells?" I remember mine was always the same. Three corn and two flour! They were always fried in oil. Let's not get started with chalupas!
I have to give props to other family members that come to mind when talking about tortillas! Shout out to my grandmothers, my Tias (especially my Tia Lydia and Tia Mary)! Since growing up and developing my passion for food, Masa Harina (corn flour) is in my pantry. Not for making corn tortillas, but as a thickener for my chili or caldo (soup) and as a flour substitute in breading chicken, pork and even beef. It gives such a different earthy flavor! A quick fix to the tortilla withdrawal is pre-made from the grocery store. But, when I really want the "almost-homemade" I try and get to the Mercados in Pontiac, MI. They seem to know what brands to carry. Thank goodness.
Now that I'm totally hungry, I can think about making some Migas or some simple cheese quesadilla! Migas? That's another posting! Adios!
In our home. there were seven of us and occasionally, the numbers grew with other visiting family members or friends. You always had to watch out for our younger brother, who learned at a young age the art of hiding a tortilla under his plate for later once the pile had depleted! To this day, I haven't tried and will admit to not knowing how to make flour tortillas. In that regards, I know even less about corn tortillas. But, if I had to pick a favorite, corn would be my preference. I remember being at home and y parents in the process of making tacos. One of us siblings would have the task of getting the order from everyone "how many corn and how many flour shells?" I remember mine was always the same. Three corn and two flour! They were always fried in oil. Let's not get started with chalupas!
I have to give props to other family members that come to mind when talking about tortillas! Shout out to my grandmothers, my Tias (especially my Tia Lydia and Tia Mary)! Since growing up and developing my passion for food, Masa Harina (corn flour) is in my pantry. Not for making corn tortillas, but as a thickener for my chili or caldo (soup) and as a flour substitute in breading chicken, pork and even beef. It gives such a different earthy flavor! A quick fix to the tortilla withdrawal is pre-made from the grocery store. But, when I really want the "almost-homemade" I try and get to the Mercados in Pontiac, MI. They seem to know what brands to carry. Thank goodness.
Now that I'm totally hungry, I can think about making some Migas or some simple cheese quesadilla! Migas? That's another posting! Adios!
Sunday, July 25, 2010
Fettunta vs. Bruschetta
Recently I learned that something I have done for years has a name and a history/foundation in food world. What I have always done in creating garlic bread from scratch is known as Fettunta. The basis is that with the first pressing of olive oil in Italy, crusty bread is sliced, grilled, rubbed with fresh garlic cloves and drizzled with the olive oil. This was brought to my attention while watching the Cooking Channel's La Dolce Vida with David Rocco. This is a perfect accompaniment to serve with pasta, seafood, grilled beef or many other savory main dishes. Admittedly, I have been known to enjoy it by itself when getting home from a log day at work!!
I also learned that from this foundation you can create Bruschetta by adding other ingredients, such as tomato, basil, Parmesan, capers or other things that complete the transformation. It was made clear that the two were different dishes and one grows in transition from the other. Hmm, who knew. We never stop learning!
I also learned that from this foundation you can create Bruschetta by adding other ingredients, such as tomato, basil, Parmesan, capers or other things that complete the transformation. It was made clear that the two were different dishes and one grows in transition from the other. Hmm, who knew. We never stop learning!
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