Wifey

Nobody's Little Mrs.

Tag: In the Kitchen

Sunday Cooking with My Mother

Almost every Sunday during my childhood my mother made fresh pasta. She’d pull out the wooden board–handmade by my father for that specific purpose–and within minutes flour, egg, and water would turn into fresh dough. She would knead and re-knead it, let it rest. Then she cut it, rolled it out, cut it into smaller pieces and soon the table would be lined with tiny orrechiette, or cavatelli,  fusilli, or tagliatelle.

When I moved out on my own, my father made me a pasta board, knowing how much I loved to cook (and to eat homemade pasta). But, unfortunately, the only action my board ever saw was the rolling out of pre-made pizza dough purchased from the market! Life just seemed to take over and my parents visits never seemed to include enough time for a homemade pasta lesson.

It’s taken a while, but I finally managed to get that lesson from my mother and put my beloved pasta board to proper use. 

There’s no better way to spend a chilly winter Sunday than cooking with my mom. For now, enjoy these photos from a great afternoon in the kitchen. I’ll soon be sharing the proper recipe for my mother’s pasta dough.

Buon appetito!

This slideshow requires JavaScript.

Facebooktwittergoogle_plusredditlinkedintumblrmailFacebooktwittergoogle_plusredditlinkedintumblrmailby feather

In the Kitchen: Migas

Perfect Ingredients: Migas

My first time eating Migas was only about a year ago, and even though I had no idea what a great plate of Migas tasted like, I knew that I wasn’t sampling the best. But I knew that I would love it when I tasted it, which in fact, was the case months later when I finally had the real deal. Delicious!–honestly I could eat Migas every day. So of course, the next step was to find a good recipe to recreate the scrumptiousness at home.

 
I found a few different versions–from Gwyneth Paltrow’s recipe in her book It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook, to Ree Drummond’s (aka the Pioneer Woman) from her website (also available in her first cookbook, The Pioneer Woman Cooks: Recipes from an Accidental Country Girl ), to a slew of random online cooking sites, and even a recipe on the package of the corn tortillas I bought!
 
Ultimately, I liked the simplicity of Gwyneth’s recipe and  tweaked it just a tiny bit.  It’s so delicious and so easy, I suspect I’ll be eating it pretty often!
 
MIGAS (makes 1 serving)
 
1. Add about 1 tablespoon of Olive Oil to a nonstick pan (at least 8″ in diameter)

2. Heat oil over medium-high heat. When the oil is hot, but not smoking (when a bead of water “dances” in the pan),  places 2 corn tortillas (cut into wedges) in the oil, along with 1 Tbsp of chopped white onion (or more to test). 

3. Pan fry the  tortilla wedges/saute the onions, until the wedges start to crisp and onions soften.

4. Crack two eggs directly into the pan and, with a wooden spatula, scramble the eggs together with the tortillas and onions. (Optional, you may also add crumbled chorizo at this point if you wish.)

5. When eggs are almost cooked, season with salt and pepper, sprinkle to cilantro (to taste) and add crumbled Cotija cheese (a couple of Tbsp). (Gwyneth suggested Queso Fresco, which is also very good. Cotija is drier and a bit more crumbly, so it’s a matter of taste.)

6. Transfer entire contents of pan to a plate, and top with your choice–sliced fresh avocado, pico de gallo, fresh salsa. Garnish with crumbled cheese (Cotija or Queso Fresco) and cilantro.
 
If you have your own favorite Migas recipe, please share it–I’d love to try more variations. If you try this quick recipe, let me know how it turns out!
 
Sig.Melaina
 
 
 
 
 
 
Facebooktwittergoogle_plusredditlinkedintumblrmailFacebooktwittergoogle_plusredditlinkedintumblrmailby feather

© 2017 Wifey

Theme by Anders NorenUp ↑