HOMEMADE TORTILLAS TOPPED WITH
CHIPOTLE-SALSA-DRESSED RED CABBAGE
Sidenote: I just rewatched the Amy (WInehouse) documentary. I watched it in theatres last summer alone for a school paper, and just saw earlier tonight that it was on Amazon Prime, so I forced Eric to watch it with me (he had never seen it) after we finished dinner. I love this documentary in all its disturbing horror, because something about Amy reminds me of myself. How she’s sometimes destructively passionate, completely in love with her art to the brink of unbearable stubbornness. But thankfully, not so much that it causes harmful, and co-dependent addictions.
Something Tony Bennett says toward the closing of movie really landed with me. Right towards the end, after everyone finds out that Amy doesn’t make it through to her 28th birthday, he says: “Life has a way of teaching you how to live it, you just have to live long enough.” I thought that was a gorgeous line, and I completely agree. For anyone reading, I could only wonder if this quote hits you like it did me. We are not perfect creatures, and we should never apologize for learning and experiencing life in our own way, on our way through it. As long as we’re trying and reflecting. We have to forgive ourselves, because we’re not meant to get it right from Day 1. And if we DID get everything right from the beginning, never fumbling, nevering making fools of ourselves with what we think we know, what in the hell would be the point of living? To live is to learn, and really, I think we live to learn about ourselves.
These tostadas were inspired by our recent trip to Philly. On our way out of the city, we stopped by a brunch spot called Cafe Lift.- Cool, industrial-looking cafe, line of people snaking out the door, cash only, incredible food. I ordered their Chorizo tostada, and, mind-blown, wondered how I could make it at home, for the vegetarian. Shredded cabbage seemed like the way to go with that one.
Check out that “Flip4Cancer Spatula!” ^^-designed by Jacob Riley-Wasserman (a former colleague of mine)
Also, we did make these tortillas from scratch and we punched 3.5in discs from the dough. Homemade tortillas are so easy! We use to buy them like the large majority of the rest of the world, but they’d grow stale or moldy depending on the brand if we didn’t eat them fast enough. That became a problem. So one day, I bought a huge sack of Masa corn flour, dumped about a cup of it into a mixing bowl, added around 3/4 cups of warm water, a pinch of sea salt, and kneaded it together with my hands–Added a little more water if it was still too dry. Rolled it out to 1/8 inch thick between two wobbly sheets of parchment paper, and cut those discs I was telling you about. Then, in an effort to reduce waste, I reused one sheet of that parchment and put it on top of a cookie sheet (so considerate of me), oiled the paper, laid those tortillas down brushed them with oil, and baked them at 450 degrees until they were perfectly crisp.
Here’s a Recipe, Step by Step Tutorial along with TIps and Tricks from TheKItchn
AND HERE”S A PICTURE FROM WHEN WE FIRST MADE TORTILLAS OURSELVES
At this point we were just stuffing our tortillas with casual ingredients like potatoes and spinach.. But I think we’ve taken tonight’s tortillas up a notch… 🙂
Current Reading List
Here’s a simple Dominican Herb and Lime Sauce recipe from Saveur Mag. I think I already put this on everything but never knew it was Dominican, and never called it “wasakaka”. I guess that’s what happens when you’re born and raised in South Florida….
My Week of Waste-Free Cooking and How You Can Do it Too– Kate Weiner Food52
Dan Barber’s The Third Plate– It’s a thick book, and I’m slowly making my way through. And I say slowly, but truthfully it’s really a fun read and beautifully written.
Why I Quit Ordering From Uber-for-Food-Start-Ups– THe Atlantic- a great great piece about the new service Josephine! I’m still figuring out how to start my homecooked dinner parties in Boston… hmm
FOR ANYONE THINKING LIKE ME, READ THIS: Meal Sharing Apps Fly Under the Regulatory Radar– Bloomberg BNA
Chocolate, Lemon, Clove, Yes This Is Basil– The New York Times