Mette Nielsen, Special to the Star TribuneSeasonal cooking: Huevos Rancheros recipe with the aid of Beth Dooley.
Note: When it involves salsa until the tomatoes are in season and clean, I don’t bother making my very own. Instead, I depend upon the small-batch prepared salsas from local makers located at farmers markets, and co-op and grocery store shelves. From Beth Dooley.
• Two avocados
• 1 to two tbsp. Freshly squeezed lime juice, to taste
• Sunflower or vegetable oil
• eight (five-in.) corn or flour tortillas
•8 eggs, divided
• Salt and freshly floor black pepper
• 1 c. Prepared corn or tomato salsa of your desire (see Note)
• Chopped cilantro for garnish
Preheat the oven to 200 stages. Stack 4 ovenproof plates on the oven rack to warm them up.
Peel and pit the avocado. Spoon the avocado indoors into a medium bowl and destroy with the lime juice, set aside.
Film a medium skillet with a touch oil and set over medium heat. Working fast, prepare dinner each of the tortillas approximately 20 to 30 seconds in keeping with aspect and stack them on a sheet of aluminium foil as you move. Film the pan with the oil as needed. Wrap the toasted tortillas in the foil and preserve inside the oven to preserve them warn.
Film the skillet with oil, go back to moderate warmness and wreck 4 of the eggs into the skillet. Cook approximately three to 4 mins for runny yolks and longer for less assailable eggs. Slide the eggs onto a platter and cover to maintain heat. Film the pan with oil, and prepare dinner the remaining eggs.
Remove the plates and the tortillas from the oven and set 2 tortillas on each plate. Smear the tortillas with the smashed avocado and region two eggs on every tortilla. Spoon the salsa over the eggs and garnish with the chopped cilantro. Serve straight away.
My hobby is cooking. I didn’t realise it until I was showing a friend of mine how to prepare and cook a Moroccan Chicken Pie that it hit me. I really enjoy cooking. I will spend days in the kitchen, making Indian or Persian or Moroccan dishes and invite my friends to a feast. My husband thinks I’m crazy, my friends think I’m a fantastic cook, and I have the best time introducing my friends to new cuisines.
I own 52 cookbooks and depending on what I’m cooking, they are always my first source for recipes and information, especially when cooking ethnic dishes. I used to do online searches, looking for recipes and often I was left confused with what I found. There are all sorts of sites that are dedicated to methods. Some of the larger sites have the ability for members to leave ratings and comments. These types of sites have become very popular over the past few years. There are even forums dedicated to food talk that include links to recipes and member comments.
Here’s where the problems arise. Do a simple online search for “Dilled Green Beans”. You will see over 270,000 results. These recipes are on all types of cooking sites from large established recipe sites to individual blogs. How to choose? How do you want to invest your time, energy and money? Will you choose the recipe that calls for 4 lbs. of green beans, 16 heads fresh dill, 4 cups vinegar, 9 cloves of garlic or the one that calls for 2 lbs. of green beans, 4 cups vinegar (interesting as this is the same amount of vinegar used for double the number of green beans in the other recipe), 2 cloves of garlic and 4 heads of dill? (For half the amount of beans this recipe should call for eight heads of dill and at least four cloves of garlic.) Here’s another question for you – exactly what are these Dilled Green Beans supposed to taste like? Where can you find a reliable recipe?
Red Velvet Cake is another online recipe search disaster waiting to happen. There are over 750,000 Google results for a search of “Red Velvet Cake Recipe”. Now, take a close look at these recipes. You will see Red Velvet Cake recipes that include in their ingredients two heaping teaspoons of cocoa to recipes that call for no cocoa at all. The reality is that Red Velvet Cake is, and has always been, a chocolate cake. How can you bake a chocolate cake without using cocoa? Again, how do you decide which recipe to expend your time, energy and money on?
I stay far away from food sites that offer member comments and reviews as some of the reviews are of no help and add to the confusion. A few years ago, I did an online recipe search for Turkey Mulligatawny Soup. I landed on a well-revered food forum. This site also allows for member comments. I was shocked to see some of the comments made about this recipe. People who didn’t have the spices called for in the recipe chose to cook the soup, leaving them out. Turkey Mulligatawny Soup is a curry-flavoured soup. If you leave out the curry and garam masala spices you have no curry flavour. You have no idea how the recipe is supposed to taste. No wonder they didn’t like the result.