I’ve been really sick since Thursday. No idea why and just trying to rest so I don’t aggravate my throat more than it already is. Haven’t lost my appetite though. And (Thank heavens), haven’t lost my sense of taste. In my opinion, that is one of the very worse effects of a bad cold. Enough about that. This afternoon, Jaro made (I know, Jaro again! He’s been a busy chef this week.) Vietnamese chicken soup that I made way back here. But since he knows I don’t mind mixing flavors, (especially when garbage day is tomorrow and we want to use up everything we can), we also had prosciutto, arugula and, wait for it, raspberry jam on a baguette. I had seen something similar with fig jam on Pinterest recently, so figured this was a close enough substitute. You might think it’s crazy, but don’t knock it til you try it! So delicious. And that’s not my messed up, cold-ridden taste buds talking- Jaro gave it a thumbs up too.
So yeah, Jaro has basically been Iron Chef these days. I love that man.
And I’m getting used to the sound of him sharpening our knives every night…
Chorizo & egg is a traditional breakfast dish in many Mexican homes. My grandma would make it for us all the time when we were growing up. It was always one of my favorite meals. Still is. Jaro and I continue to share this spicy breakfast with our families and many, many friends. (Just ask anyone who spent the night with us back in Chicago). We make it “taco style” since I love my corn tortillas. We used to have them all. the. time. when we lived in Chicago because the chorizo and tortillas were always fresh. As you might expect, corn tortillas are hard to come by in Amsterdam. Maybe because we’re 4000 miles away? Luckily for me, Jaro has been rather ambitious in the kitchen lately… He made (!) homemade chorizo and homemade white corn tortillas. Check it out, they tasted amazing!
Chorizo recipe here and corn tortilla recipe here. Mix the chorizo with egg, throw some tomato and avocado on top, and give it a squirt of Cholula sauce. Just don’t get it in your eye. Trust me.
The other night, we needed something super simple to make for dinner and when that’s the case I always turn to my roots. My Mexican roots. Taco night it is. I had bought (bleh) flour tortillas just in case, but Jaro had the crazy notion recently to MAKE corn tortillas at home. He found a recipe that made it seem so easy. Yeah right. Anyway, we found the corn flour and he spun his magic. I think they turned out all right…
A little thick, a little rough and a little… blue. But they were good.
We’ll He’ll be trying it again. Corn tortilla recipe here.
As promised, I’m going to get back into sharing some of the divine foodstuffs we create. And I have to tell you guys, we reached a new level in our kitchen today:
We were so inspired from the countless plates of trofie with pesto that we had in Cinque Terre, that we… that’s right, we made our own pasta. From scratch. For the first time. Ever. According to the recipe website, the only place you can get trofie is the Liguria region unless you make it yourself. So – We went from this:
Yeah, yeah. We decided to pull out the nice china and even had some champagne to celebrate this occasion. And why not? It looks good right?
Clearly, we are no food photographers (might be a worthy class to look into?), so I’m sorry if this doesn’t appear as mouth-watering as it was. Trust me, it was delicious. We even made the pesto from scratch and (unnecessarily) added shrimp to get some, you know, protein or whatever shrimp provide. Super straight forward but exhausting recipe here.
More soon. Much more.