Category Archives: Hodge Podge

Flour Tortillas

Hi!

I’m doing that thing again.

That thing where I make things no real people make.

It’s just that Daniel and I are forever on the search for the perfect flour tortilla.

Don’t get me wrong…corn tortillas have a place in my heart…and in enchiladas.

If I’m going flour, though, I’m doing it right.

So the obvious next step (at least in my world) was to make them myself.

Easy.

So easy.

They’re so simple! So quick! So daggone delicious!

Have you ever thought of a tortilla as delicious?

Me neither.

Until now.

Join me in this new world of delicious tortillas.

At least one time…then you can go back to buying them.  I get it if this is a special occasion thing.

Next time I’ll have a taco recipe for you that you can put inside your amazing new homemade tortillas!

I guess you could just buy them too…but where’s the fun in that?

Vamanos amigos!

Flour tortillas are mostly flour (shocker) with a hint of salt and some baking powder

Butter is involved. (That means it’s delicious)

Butter is REALLY involved.  So involved it’s like the butter and flour are one.

Add a little water and it’ll make a dough ball!

Then make little tortilla eggs and hide them under a pretty towel Daniel’s mom sent us

Pat em down

Roll em out

They’re crooked.  That’s life.

A quick 20-30 second stop in a skillet makes themmmmmmmm

My first couple were not even CLOSE to round.

The patting into a disk step really helps get actual circles.

I got better toward the end…

P.S. This will be your life when you’re done with these

Live it. Love it. Eat a taco.

(Killer recipe soon)

Enjoy!

❤ Ellen

Flour Tortillas

Recipe from Flour Tortillas

3 cups all-purpose flour
2 teaspoons baking powder
1 heaping teaspoon salt
5 tablespoons unsalted butter
¾-1 cup water

1. Combine flour, baking powder and salt in  large bowl until well mixed

2. Add butter and work it into the flour mixture with a pastry cutter, two forks, your fingers, or use a food processor until it is crumbly and completely combined (aka no giant chunks of butter)

3. Slowly add the water until the dough just holds together in a ball

4. Work the dough until it is tacky…you can add more flour as needed

5. This is where wax paper comes in handy-transfer the dough onto a lightly floured sheet of wax paper (or any surface you want but wax paper helps to prevent sticking).  Divide the dough into 12 equal sections, roll into balls and cover with a clean kitchen towel to rest for about 10 minutes

6. Heat a large skillet over medium heat and begin to work with one dough ball at a time while the others stay covered: pat it into a flat disk, sprinkle with more flour, then roll into about an 8 inch circle-it should be pretty thin

7. Transfer to the dry skillet and cook for about 20-30 seconds on each side-just until bubbles start to form and they are very lightly browned. (watch them!! if they cook too long they won’t be flexible)

8. Do this process for each of the 12 dough balls. Adjust the heat as needed to prevent burning and flour will seriously be your friend here to prevent crazy sticking

–makes 12 approximately 8 inch tortillas.  cool completely before storing or they will form condensation and mold quickly. keep in an airtight bag for about a week in the refrigerator or freeze them

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Caramelized Onion Jam: A love story

Ladies and gentlemen….

I’m in love.

It’s caramelized onions.

I just can’t get enough!

For real…I thought this little jar would last quite a while.

I was so very, very wrong.

See…

the problem is that they go in EVERYTHING!

Which is less of a problem thing and more of an awesome thing except that now I need more.

An onion that is truly caramelized has a dreamy sweet onion flavor and a silky texture that’s to die for.

The best part?

Pretty much all I did was throw some onions in a pan and let them cook until they got that way.

It’s a thing I never knew I needed..but now I believe you should always always always have them on hand.

Let me share our love story in photos:

Here they are ready to roll!

We had some laughs, we shared lots and lots of tears (stupid onions), then we cooked together.

and we lived happily ever after!

Now the cool thing is…you saved yourself a step.

You know those recipes that say “prep time: 1 hour 4357y9274 minutes” or whatever?

And you know how it’s a lot because you have to caramelize some onions?

Already. Done.

Yeah…you’re a plan ahead-er.

Look at you all prepared for life/fancy pants recipes.

And look at you making those mashed potatoes gourmet with a flick of your wrist!

Oh hey, fancy pants omelet…I see you. I see what you did there.

High five, master chef.

Now go eat.

Pssssst!

I got this recipe from one of my favorite blogs and I also love her list of ways to use it.  I tried at least 5 of these already and they’re all amazing:

So, what does one do with Caramelized Onion Jam? Let’s brainstorm!

  • put it on a pizza with Gorgonzola and pears
  • add it to crostini with figs and goat cheese & prosciutto
  • put it on a steak sandwich or burger with a grainy mustard
  • add it to pasta with roasted tomatoes and peppers
  • stir it into your mashed potatoes
  • shove some in your grilled cheese
  • put some on a hot dog
  • make an arugula salad with it
  • add it to a baked potato with sour cream
  • add it to an omelet with mushrooms
  • stand in front of your fridge and eat it directly from the jar

From Shutterbean!

Caramelized Onion Jam

  • 1/2 cup extra virgin olive oil
  • 2 lbs. onions, thinly sliced
  • 1/2 cup low sodium chicken stock (or veg stock or whatever)
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon brown sugar
  • salt

1. In a medium sauce pan, heat oil over medium heat and cook onions covered, stirring occasionally until translucent (about 15 minutes).

2. Add stock, vinegar, and sugar and cook uncovered, stirring occasionally until onions are caramelized, about 30 minutes.

3. Season with salt and let jam cool completely. Jam will last in the fridge covered for up to two weeks.

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