Trastor's Tortilla Patatas

Pre-preparation

• If you can, get potatoes that are about a year old, they have better starch. You can sometimes buy potatoes from the previous harvest (they are cheaper, and there are 3 harvests a year).
• Good oil ("sabor de intenso" is good enough).
• Eggs!
  

Instructions

• Cut potatoes: One quick and easy way is to cut the potatoes with a peeler (after peeling it of course!).
• Put quite a bit of oil in the pan (a non-stick pan will help) and heat it until it is on the verge of boiling.
• Toss the potatoes (drain them a bit beforehand if they're very wet) into the pan and give it time to soak up the oil and grow.
• Cook the potatoes until they "fall apart in your mouth" (this is a sign that they are cooked). You also want them a bit brown and a bit crsipy.
• Scoop the potatoes out and put them in a plate/bowl/colander to allow the oil to drain out.
• Prepare a big bowl with well beat up eggs.
• Toss the potatoes into the bowl of eggs and let it sit for several minutes.
• Put the mixture in a heated pan with a thin layer of oil.
• Let it cook while shaking/jiggling the pan the entire time with one hand to make sure the mixture does not stick to the pan.
• Cap the pan using a plate or lid and flip the half-cooked tortilla onto it. (I have been told that you need to do this with a "whoop." If you don't flip in a whooping arc, the eggs leak out to the sides.)
• Reheat the pan a little and add some oil if necessary.
• Then put the other side of the tortilla back into the pan.
• Heat and jiggle.

Enjoy with bread and wine and whatever else you wish!

Quick and Dirty fiddlehead dinner

I received lovely fiddleheads and ramps from my friend's Mainer parents. In an attempt to cook something fantastic, in my 20 minute study break this is what I came up with. Very simple but yummy.

Saute ramps in olive oil
blanch fiddleheads
combine ramps and fiddleheads in marinade
marinade = assortment of vinegars (I had apple cider, red wine and a little rice vinegar for sweetness), olive oil, s+p, spices (I used oregano and rosemary)

boil up some pasta (I used spinach and chive linguini from trader joes... probably a fresh pasta would be fantastic)


toss above items together. add parmesan to taste. eat

Dal Makhani

from India Curry

Ingredients

Basic Dal

1. Water: 6 Cups
2. Dhuli Moong Dal (Skinless split Mung beans): 2 Cups
3. Turmeric powder: ¼ teaspoon
4. Ghee: 2 teaspoons
5. Chopped Spinach: 1 cup (channy note: i used baby beet greens)

Makhani Masala

1. Cooking oil: 3 Tablespoon
2. Finely chopped onion: 1½ Cup
3. Salt: 1 teaspoon or to taste
4. Cayenne powder: 1 teaspoon
5. Minced Garlic: 1 Tablespoon
6. Finely chopped ginger: 1 Tablespoon
7. Chopped Serrano: 3
8. Garam Masala:1 Tablespoons
9. Yogurt: ¼ Cup
10. Chopped tomatoes: 1 cup (Use Roma Tomatoes, Cut them in quarters, Discard seeds)
11. Amchoor (Dried Mango powder): ½ teaspoon (channy note: i substituted tamarind paste. lime juice would also work)
12. Unsalted Butter: ½ Cup
13. Heavy Whipping Cream: ½ Cup (channy note: i used half-and-half)

Garnish

Ginger julienne cut: 2 Tablespoon
Chopped Cilantro: 2 Tablespoon
Fresh Serrano Chopped

Method

Basic Dal

1. Wash and Rinse beans. Select a heavy stock pot. Bring the water to a boil. Add beans remaining ingredients except spinach. Bring it to a boil again. Add about a teaspoon of Ghee. Let it simmer on medium heat. The purpose of the oil is to break the surface tension to avoid boil over. It will take about 15 minutes after boiling.

2. Add Spinach. Bring to boil. Simmer about 5 minutes.

Makhni Masala

1. In a separate pan, heat cooking oil.

2. Add onions, salt and cayenne pepper. Sauté till edges of brown.

3. Add Garlic, ginger, and Serrano. Sauté about 2 minutes.

4. Add Garam Masala. Sauté about 2 minute

5. Add yogurt. Stir and fry till all the yogurt is consumed.

5. Add tomatoes and Amchoor. Bring to a boil. Cook till tomatoes are softened. DO NOT smash tomatoes. You want cooked tomato pieces. It will take about 5 minute

6. Transfer to Dal.

7. Stir in Butter and Cream. Simmer on low heat for about 10 minutes.