I have this tortilla rotation… I buy (or make) fresh tortillas, and freeze the ones I don’t use within a day or two. I’ll use those frozen tortillas for awhile (reheated directly on the gas stovetop). But before that batch is gone, I’ll inevitably acquire new ones. Soon enough, I have a random assortment filling my freezer, all at various stages of pre-freezerburn.
And then I make this soup.
There are two types of tortilla soup: the thin brothy kind (usually with chicken), and this creamy version where corn tortillas are cooked into the base of the soup as a thickener. They bring a nice earthy flavor that works especially well with the bold spicy flavors that are in here. And if you’re not tortilla-d out by now, I suggest topping the soup with crispy tortilla strips, and serving it with warm tortillas (fresher ones) on the side.
Just wanted to share some of our highlights from the Austin Food & Wine Festival… an eating extravaganza that Jack and I were so excited to attend last weekend. We had an absolute blast sampling food from so many fantastic chefs.
These snapshots are from Friday night’s Taste of Texas, the late night party Sips & Sweets, and Saturday night’s Rock your Taco event.
This very green salad couldn’t be more timely. Jack and I spent all weekend tasting inhaling food at the Austin Food & Wine fest. And then we spent last night in some sort of food coma. Overall, I think we showed pretty good restraint… That is until Saturday night’s “Rock your Taco” event. We rocked tacos alright… And then a few tacos rocked us.
But no regrets… kale to the rescue. A big bowl of it. This salad is part marinated kale and part and panzanella. Two of my favorite salads, together as one. Kale, fennel slices, peas and feta are all tossed with a lemony dijon vinaigrette. With ciabatta cubes to soak it up.
This is great as a light dinner on it’s own, or perfect alongside some grilled salmon.
A trip to Italy is in the works. Did I just say that? Ok, an idea of a trip to Italy is in the works. You’re the second to know… I just informed Jack the other night.
Even though we have a long list of places we have not been to, somehow every few years we (the royal we) feel a calling to go back. Whenever I even hear someone mention a trip to Italy, I become insane with travel envy.
So you can imagine the kind of envy I felt when I heard the story of a couple who moved to the Italian countryside, restored an olive grove and started an artisanal olive oil business. (and with the cutest designs for their packaging, I might add!).
I had the privilege of trying an assortment of their olive oils, sent quarterly, from the Nudo Adopt an Olive Tree program. My favorite (surprise, surprise), was the one flavored with stone ground lemons. It was absolutely perfect for a simple pasta like this. Which I enhanced, of course, with more lemon. And lemon zest.
I’m really excited to launch this new feature… Jack (my very talented programmer husband), created this newfangled recipe browser. You can now search by season, special diet, meal type, ingredient… and, best of all, a combination of them all.
As you check boxes, the recipe options on the right will narrow down. For example, if you are looking for a spring, gluten free, breakfast recipe with eggs, you can see those options in just a few clicks. A vegan dessert with coconut? Coming right up…