Meagan Micozzi of the Scarletta Bakes blog has written her first cookbook The New Southwest: Classic Flavors with a Modern Twist.
Meagan's specialty: Classic Americana with a Southwest twist. It's what happens when desert ingredients like chiles, corn and agave nectar mix with fresh offerings like avocados and seafood. In her very first cookbook, she introduces us to The New Southwest.
When she moved from D.C. to Arizona, she found her culinary curiosity piqued like never before. Inspired by the rich southwestern flavors of her new home—plump chiles, crisp desert fruits, succulent moles, sticky agave, musky tequila—she made it her mission to interview local home cooks, research recipes, and then spend days in her kitchen perfecting flavors and techniques until she had them just right.
Her blog grew into the cookbook, which features favorites like Navajo Fry Bread, Salsa Verde and Cajeta, as well as imaginative offerings such as Vegan Puffy Tacos with Cumin-Spiced Hummus, Pomegranate & Lime Chicken Thighs, Baked Pumpkin Flautas, and even Peanut Butter & Jelly Empanadas.
Mushroom & Leek Migas
After much thought, I finally decided on breakfast food. Migas. Meagan has a recipe for these Mushroom and Leek Migas which were just wonderful. This was actually my first time ever having migas and I've always heard about how good these were so I thought why not! I love all the ingredients in them and they're naturally gluten free too.
Other recipes I plan to try are her Cucumber & Melon Agua Fresca, Arroz Verde, Carrots Baked in Cream (my family will love this one!) and for me the Chipotle Spiced Grilled Cheese Sandwiches. Everything sounds so good from this cookbook! There are over 80 mouthwatering recipes with photos to make your hungry.
Mushroom and Leek Migas
Migas, which translates to ‘crumbs’ in English, literally brings everything to the table: fluffy eggs, crispy fried tortilla strips, and creamy melted cheese. This version gets an extra dose of flavor from meaty mushrooms, fresh garlic, and delicate leeks, all sautéed together to perfection. Expressly designed to serve a crowd out of one single pot, it doesn’t get any easier, or more delicious, than migas in the morning.
4 5-inch corn tortillas
1¼ cups vegetable oil, divided
10 large eggs
salt to taste
freshly ground black pepper to taste
¼ cup heavy cream
8 ounces brown baby bella crimini mushrooms, brushed clean, sliced (approximately 2½ cups)
1 leek, ends removed, chopped
2 tablespoons minced fresh garlic
1 cup shredded Manchego cheese
To prepare the corn strips, cut the tortillas in half and then slice them into thin strips (½-inch to ¾-inch wide). Heat 1 cup of vegetable oil in a large, heavy-bottomed sauté pan over medium-high heat. Working in batches, fry the tortilla strips for 1 to 2 minutes, flipping the pieces as they fry and removing the crispy, browned strips to a paper towel-lined baking sheet to drain and cool.
Whisk the eggs and heavy cream together in a large bowl and season liberally with salt and pepper. Set aside.
Rinse out the pan used for the tortilla strips and warm the remaining ¼ cup oil over medium heat. Sauté the mushroom slices for approximately 3 minutes or until tender and fragrant. Add the leek and sauté for an additional 2 minutes. Add the garlic and sauté for 1 more minute. Pour in the egg mixture and cook, stirring constantly in a circular motion until eggs begin to solidify. Just as eggs are beginning to solidify, stir in the fried tortilla strips. Continue cooking, stirring frequently, until eggs are light, fluffy, and cooked through.
Remove from heat, top with the cheese, and serve immediately.
YIELD: approximately 4 to 6 servings
*Disclosure* I wrote this review and or giveaway for "Mommy? I'm Hungry!" about The New Southwest. The product(s) in this review were provided to me free of cost for the purpose of conducting my review. Product info and stock images if any are provided by PR or Co.
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