Have I mentioned that I love magazines? I do. Quite a bit. My coffee table looks like something out of a doctor’s office. Minus the stethoscopes, shots, and 63 hour wait.
And pretty much any topic will do: fashion, gossip, travel, what have you.
But the cooking magazines? Oh, the cooking magazines. I read cooking magazines all day, into the night, and then some more the next day.
These are two of my favorite cooking magazines.
Why? Because instead of just doing recipes and commentary from celebrity chefs, they actually get down and dirty with a fair amount of culinary technique and analysis. Things like the proper way to prepare a Bundt pan, or a review of the best tomato pastes. Really great stuff.
Because everyone has cooking questions from time to time. And even if you don’t, it’s cool to get ideas about less messy ways to slice a watermelon or how to keep your marshmallows fresh.
There are recipes too, natch. Like this one for a savory tortilla pie. Simple, tested and perfect for a delicious family meal – I’m thinking that you’ll be thanking Cook’s Country for this easy way to keep your family in smiles on an upcoming school night.
I made a few adaptations, most importantly swapping out the required rotisserie chicken for some spicy pork chorizo.
Because I like spicy stuff. And I like magazines. And I like things that don’t require 63 hours of waiting. And I like Chorizo Tortilla Pie.
Chorizo Tortilla Pie
recipe adapted from Cook’s Country
1- 10-12″ flour tortilla (Note that the original recipe called for a 10″ ‘burrito-sized’ tortilla, but I used one that actually measured 12.5″ in diameter and it worked like a charm. I recommend using the biggest flour tortilla that you can find.)
10 oz. pork chorizo, casing removed
1 c. yellow onion, diced
1/2 c. jalapeño, diced
1 1/2 tsp. garlic, minced
3/4 c. Monterey Jack cheese, shredded
3 large eggs
1 c whole milk
1 c. self-rising flour
1 tsp. cumin, ground
1 tsp. black pepper, freshly ground
olive oil for greasing
Position a rack in the center of the oven and preheat to 450°. Grease a 9″ pie plate and press the tortilla into the prepared pan. Set aside. Cook the chorizo over a medium flame in a large heavy-bottomed skillet, breaking up with the back of a wooden spoon while it cooks.
Meanwhile, whisk the flour, eggs, milk, cumin and black pepper together in a large bowl until smooth.
Once the chorizo is cooked, toss with the cheese in a small bowl and set aside. Add the onion and jalapeño to the same pan that you just used for the chorizo and cook until tender, fragrant and translucent, approximately 4-5 minutes. Add the garlic and cook for just 1 minute more. Remove the cooked onions, jalapeños and garlic from heat, toss with the cheese and chorizo, and spread the mixture out over the tortilla. Pour the egg mixture over top and carefully place the filled pie plate in the center of the oven. Bake for 20-22 minutes, or until puffed and golden, and remove from heat. Cut into large wedges and serve immediately with the salsa of your choosing.
YIELD: approximately 4 servings