Back in the Saddle… er, Kitchen
I’ve spent the summer courting a job, and unfortunately, not cooking enough. When I finally got back to St. Louis, my kitchen felt like an old friend I hadn’t seen in years. I didn’t think I would actually miss my Shun knives, but there ya go. Where to start, I thought? Luckily, my birthday came not long after my return, and my husband was smart enough to heed the (not-so-subtle) hint I dropped months ago: Rick Bayless’ Mexican Everyday.
Since I started cooking for myself, I’ve been searching for one of my all-time favorites: a good tortilla soup. Imagine my delight when I opened my new cookbook and saw Classic Tortilla Soup with All the Trimmings. Given my healthy obsession with Mexican food, I thought it was the perfect way to warm up my cutting board after months of neglect.
I have been a fan of Bayless’ for some time, and let me tell ya, he didn’t disappoint. The recipe was easy to follow, and included only one out-of-the-ordinary ingredient: a pasilla (negro) chile (at least I thought it was an exotic ingredient, until I found it at Schnuck’s). The result was worth much more trouble than I exerted: the chile and fire-roasted tomatoes lent incredible depth of flavor, while the chicken made the soup feel hearty. A warning: don’t judge the broth by itself. As I wrapped up the dish, I kept thinking something was missing. Surprise surprise, it was the tortilla chips and cheese. After I ladled the broth over them and sprinkled avocado on top, I wondered where this soup had been all my life.
It’s good to be back.