I’m not that good at following recipes explicitly.Â Â This works fine with some things (stews, chili, meatloaf, etc) and gives mixed results with others (primarily, of course, baked goods).
I very quickly learned, however, that when Thomas Keller says to do something in one of his gorgeous cookbooks, he’s serious.
Which means, when he says to make a certain amount of pastry dough (very rich, decadent dough) forÂ the very decadent quiche, he means make that amount, not just half in some vain hope of decreasing the caloric content of said decadent quiche.Â (Yes, I couldn’t get it thin enough to cover the inside of the pan, yes I thought that was probably okay, yes the quiche custard mixture made somewhat of a mess as it oozed between the pastry and the springform pan , but what did cook inside the pan & crust was delicious.Â And next time I make it I’ll do the whole crust.)
Oh — the French Onion soup out of Bouchon is the best onion soup I’ve ever had. And yes, you do carmelize the onions for hours. And hours. And hours.Â By that time though they’re so incredibly it’s hard to not just eat the onions right out of the pot.
Anyhow, though I’d love to cook recipes from Bouchon or Ad Hoc daily, I don’t, so here’s an example of a very impromptu, totally unrelated main course.
- 5 large eggs
- dollop of milk
- salt & pepper
- 1-2 tsp butter
- 1/2 container of Casa Sanchez medium spicy salsa
- about 1-1 1/2 cup of crushed tortilla chips (milagro chips)
- 1/2 cup shredded cheese
Mix eggs, milk, dash of salt & however much pepper you like. Melt butter in frying pan.Â Scramble eggs.
When they’re close to your preferred level of done-ness, mix in the salsa & chips.Â Cook until the chips are soft.Â Mix in the cheese & cook until melted.
Serve with slices of fresh avocado, oranges (just for the contrast in flavors and to get something healthy into the meal), +/- some fresh tortillas.