Tortilla de Papas

I had the day off of work today and decided today was the day to try my hand at an elaborate breakfast of Tortilla de Paps. Gabby from the Bon Appetit test kitchen makes this and I’ve never heard of it before but I’m always up for a new cooking technique and since I had time today I wanted to give it a shot. Caleb and I were going to make this on Sunday but it was the weekend and neither of us felt particularly inspired to wake up and cook something that took a while so we skipped it. But now we have a 4lb bag of potatoes and need to get moving on that so I had some more drive today.

Gabby somehow makes things feel so doable and easy so I walked into this with some skepticism but confidence. Boy was I wrong. Tortilla de Papas is a tricky dish for sure with cook times all over the place. This is one of those things you just have to know how to make. I decided to cut the recipe in half because we don’t need 2lbs of potatoes and 10 eggs. This felt like a good move but in the end my egg to potato ratio was off and I didn’t get a good egg sear on one side because the egg had all cooked on the first side (pictured here). This took me close to an hour to make which was rough and while it tasted fine, it was a lot of work for an average dish. An omelette with onions and potatoes would’ve tasted about the same without all the oil everywhere. The potatoes are poached in oil and the whole thing just had a layer of oil around it. I’d op for something lighter and more flavorful next time. An interesting dish but too much time for not enough payout for me.

Pasta with chickpea garlic sauce

Quarantine is an interesting time and it’s quite boring so I feel pretty lucky on that end. Working from home and being able to finish some half-done crafts is exciting but it’s crazy to think about how long this could continue. I’m super grateful for Bon Appetit youtube content and seeing all my favorite chefs at home making things happen. Recently they released a video where everyone made pasta using basic pantry items they had at home and I was pretty excited when Claire made a sauce using chickpeas and garlic. It was super simple and I’d never seen anything like it before so I knew I wanted to try it and I’m all over chickpeas right now so I was extra excited.

Claire cooked pasta, and while that was going, pan-fried a can of chickpeas on a little olive oil with garlic. Once they got crispy she took out about 1/3 of the chickpeas to top the pasta with later. I, of course, got a little excited and forgot to take some out until after I deglazed the pan so my crispy chickpeas became a little soggy… a little sad but not a huge deal. Claire also deglazed her pan with a dry white wine but I didn’t have any here so I used chicken stock as a substitute which worked out fine. I mashed the chickpeas in the pan, added a little pasta sauce and seasoned the sauce with red pepper flakes and a little salt. I tossed the pasta and seasoned a little more to taste.

My sauce seized up a little and wasn’t as liquid as I would’ve liked in the end but it tasted great. I topped with my slightly soggy chickpeas and it was ready to go. I’m totally going to do this again. It was so simple and easy to make and used very staple ingredients that I usually always have. I’m so happy to keep learning about these new techniques and uses for basic ingredients and I’m glad I’m still able to keep things interesting and new during this social distancing.

Camouflage Chocolate Fudge Brownies

It’s clearly not social distancing without desserts so I decided to take my day off yesterday and bake these really cool looking camouflage brownies from Bon Appetite. This is actually a Basically recipe which makes me more excited. I love simple recipes. They give me confidence.

These camouflage brownies should really be called cheesecake brownies because the lighter parts of the brownie aren’t actually brownie batter at all, they’re cheesecake.

The recipe calls for a cheesecake batter that gets divided into two, one regular and one with cocoa powder to give it that chocolate cheesecake flavor. Then a brownie batter is made separately.

Ingredients wise, there’s a short list; but this recipe calls for a double boiler situation to melt the cream cheese and the butter for each batter while then being able to mix the other ingredients for everything to come together.

My problem with this recipe was an issue of consistency. My cheesecake batter got too warm and was pretty runny while my brownie batter seized up and wasn’t as loose and runny as in the online instructions. In the end, the brownies still came out great but the top wasn’t as pretty as in the original recipe. Flavor over appearance. It’s worth another shot and I can see these being a real hit with people, but only if you like cheesecake and brownies.

Sour Cream and Onion Biscuits

Everyone is baking bread. It’s the cool thing to do because what else are you doing right now.. but bread is just a little too advanced for me and while I may get to that point, we don’t really NEED bread so that time will come. Instead, I’ve decided to try to make Bon Appetit’s Sour cream and onion biscuits which I saw on instagram (and possibly twitter too).

This recipe is from basically so it’s SUPER simple and easy. There are 9 ingredients and it doesn’t require any eggs or proofing time. Just make the dough and bake. Easy. I was a little nervous because the dough started off pretty scraggly and didn’t come together the same way different doughs might but Basically has great videos that help you know what to do step by step so I just trusted the process and did what the instructions said. I popped the biscuits in the oven and baked for 20mins. The whole time they were baking, the kitchen smelled great. I was super pumped for them to come out and they got really nice and golden. They did look a little lighter than I was expected and I got a little nervous about the amount of rise they got (or lack of rise really).

I let them cool for a little out of the oven and split one open and it was really nice how the layers came apart fluffed up. I did take a smaller one and it was baked really well but I’m still a little nervous for the larger biscuits that were a little more centered in the dough rectangle. The green onions inside kept the biscuit a little wetter than I wanted but everything was still baked through in the middle. It was warm and soft on the inside but crisp on the outside. I’ll eat another one for breakfast and see how they held up. Maybe I’ll adjust the oven temp to bake them a little lower and slower to ensure the middles are done next time but these are a must bake again. I love them so much and I’m super pumped with how easy they were to make.

Seared Mushrooms with Creamy Polenta

Times are tough and getting creative is key. This whole coronavirus is setting in and it’s harder to go to Wegmans in the next town (which is bigger and more likely to have the virus spread) so finding ingredients here in Cortland is trickier but Carla Lalli Music is pretty inspiring with her seared mushrooms with creamy polenta. I love mushrooms now, something I avoided like the plague as a child, and I’ve had polenta once before at a restaurant to try it out. I wasn’t terribly impressed with polenta due to the texture and subtle flavor but I figured now is the time to try it again when I have a hand in seasoning and flavoring it. I bought a fancy mushroom blend at the store with shiitake, crimini, and oyster mushrooms and a premade polenta that came in a roll. Not what I was expecting with the polenta experience but after visiting 4 stores I was just happy to find the missing piece of my dish before my mushrooms went bad sitting in my fridge. The packaging for the polenta suggested cutting it into rounds and frying it or even microwaving it but I knew I wanted something creamy and cooked it down with some butter/cream and seasoned with salt and pepper to taste. I followed Carla’s video to crisp up my mushrooms and topped them on the polenta and I was super happy.

I’m still not a huge fan of polenta and would still rather have a mashed potato base but it was balanced well by the mushrooms and this mix made breakfast for me for three days so I’m super pumped about that. Cost-effective and tasty. I’ll take it. Polenta still won’t be a pantry must for me but I’m more willing to try it going out to see how other people cook it and hopefully find a version I’m more fond of.