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Hi there, I'm Rose. I love to cook food - and eat it. If you have any questions concerning any of my recipes, drop me a line at:

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easy huevos rancheros with salsa verde

Date: Sunday, July 25th, 2010
Time: “Morning” (11:00 AM because that’s how we roll on weekends)
Location: San Francisco, California. More specifically, the Western Addition (think Full House houses). Even more specifically, Cory and Rose’s kitchen.
Fridge: Severely lacking in fresh produce.
Our bellies: Empty.

Most of our produce shopping is done on Sunday afternoons. By the time Sunday morning rolls around, there is little in the fridge in terms of fresh produce. I’ve had huevos rancheros on my mind and made sure to buy corn tortillas several days ago so I could eventually make it for breakfast. There are countless variations of the Mexican breakfast, but most include eggs topped in a chili-tomato sauce over tortillas. Making huevos rancheros usually requires making a quick sauce from fresh or canned tomatoes, onion, garlic, peppers, and various spices. I didn’t have canned or fresh tomatoes on hand, nor did I feel like chopping an onion just minutes after rolling out of bed. But! I did have a fresh batch of salsa verde in the fridge that is itchin’ to be used up. This “quick” version of huevos rancheros turned out incredibly well. I thought the the neutral flavors of the egg and tortillas helped balance out the tanginess from the salsa verde. Definitely a new favorite for lazy Sunday mornings!

Easy Huevos Rancheros with Salsa Verde
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a tablespoon or two of cooking oil
4 corn tortillas
1/4 cup cheddar cheese, shredded
4 eggs
1 cup salsa verde (homemade or store-bought)
optional: adobo sauce, ground cumin, chili powder, cayenne pepper, freshly chopped cilantro (for garnishing).

Heat oven to 200F.

Meanwhile, heat oil in a large skillet. When hot, add one or two tortillas (depending on the size of your skillet) and cook for a minute or two on each side. Transfer the tortillas to a baking sheet, sprinkle a little cheese on them and place in the oven to keep warm. Repeat this step until all tortillas have been cooked.

Add salsa verde to a small saucepan and cook over very low heat. Give the salsa verde a taste test. Now is the time to add any additional seasonings, like a little bit of adobo sauce, cumin, chili powder, cayenne, etc.

Drizzle a little more oil to the pan and swirl it around. Over medium heat, crack the eggs into the skillet and cook until the eggs reach desired doneness, anywhere from 3 to 6 minutes.

Transfer the tortillas to plates and spoon a little salsa verde over the tortilla. Top with an egg and add a little more salsa, if you wish.

Serves 2

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July 25th, 2010 | Tags: , , , , , | Category: recipes | Leave a comment

potato and mushroom frittata

This recipe comes from Julie, who runs my favorite food blog A Mingling of Tastes. I’ve made about 20 dishes from her blog and each one has been phenomenal. I’m more likely to turn to her blog over any cookbook that I own. The frittata recipe that this one is based off was a Spanish frittata, which included piquillo peppers. Cory and I couldn’t find piquillo peppers at our produce market, so we used mushrooms instead. I don’t know enough about Spanish cuisine to know what constitutes as Spanish or not, so I decided to call this a potato and mushroom frittata.

I can’t take all the credit for this dish, Cory did most of the work and I merely helped. He’s just as good of a cook as I am and deserves recognition for it, too.

Potato and Mushroom Frittata
(adapted from A Mingling of Tastes)
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2 medium-sized Russet potatoes, peeled and thinly sliced
1/2 t dried thyme
1 T olive oil
1 red onion, thinly sliced and caramelized
10 eggs
1/2 c milk
3/4 c mushrooms
1/2 c crumbled feta cheese
salt & pepper, to taste

Preheat oven to 400F.

Meanwhile, heat oil in a large skillet over medium heat. When hot, add the onion and cook until it caramelizes. This process should take about 30-45 minutes. If you don’t know how to caramelize onions, I provided directions in my mujaddara recipe.

Line two large baking sheets with foil and coat with olive oil. Place the thinly sliced potatoes in a single layer on the baking sheets. Coat potatoes with a little bit of olive oil and sprinkle with dried thyme, salt, and pepper. Bake the potatoes for 15-20 minutes, and switch positions halfway through. Bake for another 15-20 minutes, or until the potatoes are browned. Remove potatoes from oven and set aside to cool.

Preheat the oven’s broiler to high. In a mixing bowl, beat the eggs and slowly add the milk. Whisk in 1/2 t salt and pepper. Add mushrooms, feta cheese, and caramelized onions to the mix.

Layer potatoes in a seasoned cast iron skillet. Pour egg mixture over the potatoes and cook over medium heat on the stove until eggs set around the edges of the skillet. Tilt the skillet, so the egg liquid runs into the gaps. Make sure the frittata is cooking evenly, before transferring it to the broiler.

Transfer the skillet to the broiler, and cook until the egg is set in the center. This should only take 2-4 minutes. It will burn very quickly, so be careful. Remove frittata from the oven and let it cool 10-15 minutes. Cut into wedges and serve warm or at room temperature.

Serves 6-8

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April 14th, 2010 | Tags: , , , | Category: recipes | 2 comments