Internet browsing for a recipe often takes me first to Epicurious or The Food Network even though more often than not I end up using recipes found elsewhere. I also prefer to blog-stalk as the personal touch blogs can offer the recipe seeker appeal to me greatly. These "majors" are as good a place to start as anywhere and the subsequent recipe "discussions" attached to them can be quite entertaining when you are inclined to read other so-called "cook's" thoughts on the recipe.
Usually the comments read fairly affirmative:
"This recipe is one of Ina's finest! Everything I have ever made from her is so easy and it comes out just as it did on the TV!"
"My family can't get enough of this. Instant classic"
Now I can tell a lot by how a recipe is written whether or not I think it will turn out well and whether I will end up liking the finished product. I just took it for granted that everyone could do this. I never would have guessed that this is some rare special talent. Then I saw how badly some of these recipe followers are at actually following the recipes! Not to mention how bad they are at showing accountability for their divergent recipe paths! What makes me really laugh is how after completely mangling the instructions or substituting all the ingredients they still hold the recipe's author responsible for their fiasco.
"I didn't have the right pan so I used a 6'' tart pan and I used olive oil instead of butter because that is better for you anyways and because my husband has celiac disease I used gluten free flour. I was sad that my popovers didn't look like the picture! Oh well Nigela! I used to think you could do no wrong!"
By now you can tell from my pictures that I went off the rails (again) for this week's Dorie recipe. I couldn't help myself. I think the whole idea of a good quiche is that you shouldn't really need to make a special trip to the market. All you need is a couple eggs and a pastry crust and your canvas is ready. I finally wised up and made an extra crust to freeze when making last week's crust. You Doristas sure like things with pastry crust!
I decided to go South of the Border with this one since I had was jonesing for some Blender Guacamole and needed something appropriate to use it on. Blender Guac is so easy to make and perfect for punching up any meal you are making from leftovers such as quesadillas, omelets, etc. Its a favorite at my house.
As for the rest:
"I didn't have any bacon in the house so I used ground beef seasoned with cumin and garlic powder. I subbed in red peppers and onion instead of the spinach and used a sharp cheddar cheese instead of Parmesan or Gruyere. A little cilantro and guacamole and my family was loving it. Dorie, you did it again!"
- 1/2 pound tomatillos, husked, rinced and lighly chopped
- 1/2 cup chopped cilantro
- 2 garlic cloves, pressed or finely chopped
- 1/4 cup white onion, chopped
- 1 tea. kosher salt
- 1 Serrano chili, coursly chopped, seeded if you prefer. Play it by ear here to your taste
- 1 TBS fresh lime juice, more to taste
- 1 ripe Haas avocado
Put tomatillos first into the blender. Add all other ingredients except avocado and blend until smooth. Scoop avocado flesh into the bender and pulse until just smooth or to consistency you prefer. Add water if necessary to get texture you prefer. Adjust seasoning to taste.
Put on EVERYTHING!