I know people who refuse to eat tomatoes out of season. When it comes to the hard, greenish-orange variety that used to be a staple of the winter produce department, I'm totally with them, but these days you can get decent tomatoes all year long. One of my favorite things to do in the winter is to roast grape tomatoes to intensify their flavor and then toss them in salad or sauce. Of course, vine-ripened is the gold standard, but I don't see any reason for deprivation the nine months those aren't available.
In general, I try to have a pragmatic attitude toward food and cooking. Despite considering myself kind of a foodie, I try not to be unreasonable when it comes to what I will or won't eat, mostly because like most people, I am constrained by time and money.
I tell you all this to shed a little perspective on my latest culinary line in the sand. Ever since I made my own tortillas a couple of months ago, I have rejected the store-bought variety. Yes. The difference in quality is THAT enormous. Tender, flavorful, flaky, they put the ones that come in a plastic bag to shame.
So take this as a cautionary tale, friends. DO NOT spend the extra time on mixing and rolling your own flour tortillas (even though it really doesn't take that long), because if you do, you may never turn back, either.
Recipe:
12 oz bread flour (or 9 oz bread flour and 3 oz whole wheat or spelt flour)
1/2 tsp salt
3 oz shortening
3/4 c warm water
Mix flour and salt together. Cut in shortening. Add water and stir until a soft dough forms. Divide into 8 equal balls, flatten, and let rest for 30 minutes. Heat a cast iron skillet on the stove, or a pizza stone in a 500 degree oven. Roll each disc as flat as possible (about 8 inches) and cook for 1 minute on each side.
No comments:
Post a Comment