Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: July 27, 2016
Frittatas are the best way to transform simple ingredients into a magnificent meal. It’s the goodness of pie without the crust. With their lightly crusty edges, creamy soft centers, easy comfort, and the fact that almost every ingredient can play and sing along embedded in custardy creamy eggs, frittatas are the perfect Summer companion, and this Oaxacan Frittata is the one you want this summer by your side.
This Frittata is all about the Oaxacan Jewel tomatoes I grew in my little garden. I love how the combination of custardy eggs and “Quesillo” a.k.a Oaxaca Cheese, compliment the flavor of the tomatoes with out masking them. Even when cooked, the tomatoes hold their fresh and juicy flavor. The melted strings of Oaxacan cheese along with fresh herbs and a sprinkle of flaky sea salt make this Frittata the object of my Summer affection.
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: March 31, 2015
How can I begin to tell you that the infamous “Scotch Egg” is not Scottish. It is believed that it was created by a London department store Fortnum and Mason in the 18th century. However, origins may go back to Algerian cooking or possibly to a fish paste and egg recipe that produced ‘Scotties’. want to know more about the history of these creatures, click here.
This etymological confusion distracts from what could be the best picnic food not yet consumed widely in the US. We love to eat hard boiled and deviled eggs at picnics. We also love delicious salty savory fried treats. This is only the marriage of each to the other. The crunchy breadcrumb exterior of the egg covered in sausage is from the deep frying technique and enhances the experience of eating this savory delight. When prepared correctly the yolk will be cooked through but still soft and creamy. The Scotch Egg we present in this recipe has been further enhanced by the seasoning of the meat with Mexican spices adding a smokey and spicy note to the sausage mixture.
The result is a New World revision of an Old World treat. And doesn’t it seems appropriate that this recipe was created by a Mexican for his Husband which happens to be an American of Scottish ancestry?
This Eggs could be served many ways and for different occasions. It is certainly terrific on its own or served with some pickled vegetables, but may be the shining star of an Easter appetizer plate or as a side for an outdoor grilling gathering. It holds up well to dipping sauces but to tell you the truth all it needs is a good splash of malt vinegar to balance the richness, and put the British accent on it.
These eggs take a little discipline and patience to prepare but the effort is worth it. They can be the perfect new thing to try this Easter or on your next picnic and you may be shocked by the flavor explosion that this Algerian-British-Mexican Scotch Egg delivers. Enjoy!
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: December 6, 2014
This is the perfect breakfast on a rainy weekend morning. Or a even cold snowy morning, if you live north of Texas. The origin of this dish is unknown to me yet very familiar. It’s a classic everywhere in Mexico. There are dozens of variations with different toppings and seasonings from various regions, families, grandmas, mercados, or restaurants. This is the dish in its purest form. All principles items include fried eggs, dried chiles, tomato sauce, tortillas, and that last onion section that you didn’t quite finish on Thursday. This Mexican one pan wonder is the weekend antidote when you wake up extra hungry and craving a breakfast worth making. Imagine the creamy runniness of a sunny side up egg, smothered with savory spicy warm salsa over soft fried corn tortillas, a side of black beans, crema, and queso fresco. I would wake up to that in a flash!
My Huevos Rancheros version gets a side of black beans which I prepare almost every month by cooking a large batch in a slow cooker. I make little portion bags that I freeze for quick use. It makes my life easier and tastier. Ian calls them “Beansicles”. They are very easy to defrost and use either whole or smashed when ever needed they are there for you. Now, what you need from the pantry is that forgotten can of tomatoes. Please check your refrigerator drawers for a couple of fresh ones if in season. I always have my staple dry chiles in the pantry. Dried chiles are miracle workers. I can make salsa in a flash, or spice up soups or even hot cocoa like this. Fresh chiles? Yes, please! Serranos, jalapeños, chipotles en adobo; for me all variations are delicious as long you follow the ranchero principle: simple sauce + fried egg + corn tortilla + beans = Best Huevos Rancheros. Please no melty cheese in my Rancheros, save it for a quesadilla.
One of my favorite version of Huevos Rancheros Its the one you are about to see, easy enough to prepare them before coffee, and the spicy kick to the sauce will add to your morning wake up.
Huevos Rancheros cures hangovers, rainy mornings, helps you forget weekly stress, and fuels the most ambitious of Caudillos. Its uncomplicated preparation will give you a boost of confidence and culinary accomplishment. The way I prepare them could work for bigger crowds if arranged on a large platter or for a brunch with friends or neighbors. All you have to do is learn how to fry an egg and combine 4 ingredients for a killer salsa. Enjoy!
Huevos Rancheros
Serves 1 Güerito and 1 Mexican
4 Eggs (ranchero faces drawing optional)
4 corn tortillas best kind you kind find.
Corn oil or your frying oil of preference enough to fry the eggs. about 2-3 glugs.
Salt and black pepper to taste
1 cup Black beans whole or fried is up to your preference.
For the Sauce:
1-1/2 cups roasted tomatoes I used roasted canned, if using fresh when in season you will need about 4 Roma tomatoes.
6-8 Chiles de Arbol (For amateurs please start with 3-4 chiles. When this dry chiles get toasted, the flavor profile is a bit smoky and much milder in spice, so do not fear them!)
1 garlic clove
1/8 onion
Salt and black pepper
1/8 onion slivered and rinsed*, 1/2 lime juice, one good pinch of salt, one good pinch Mexican dry oregano, combine everything on a small dish, wait for 10 minutes, serve. * I always like to rinse my onions when they gonna be eaten raw, it smooths away that sharp taste, and you will not have to brush your teeth five times before the flavor on your palate is gone.
Preparation:
1. Start by preparing all your toppings, warm up your beans, make the quick pickled onions, set a side.
2. Remove the stems of all your dry chiles de arbol. On a medium size frying pan, (good enough o fry some sunny side up eggs) place about two glugs of Corn oil over medium high heat, add the chiles and toast them tossing often, until a deep dark red. Remove the chiles, and add 1/8 of an onion for a quick sauté. Remove the onion, turn of the pan. In a Blender or with the help of an immersion blender Combine the roasted tomatoes, the toasted chiles, one garlic clove, the sautéed onion, 1/2 cup water,salt and a bit of black pepper. Blend until smooth. Set aside.
3. Warm up over medium high heat the same pan and oil you use to toast the chiles and onion. There should be plenty of oil to sauté the corn tortillas. If not enough add a bit more oil. Oil must be hot before soft frying the tortillas. Cook the tortillas in the oil one by one both sides. Tortillas should have a toasty color and they should be playable. Place the tortillas as you go into the plates; one tortilla per egg.
4. Using the same pan and oil fry your eggs. I like to fry 2 eggs at the time, so they have lots of room and the temperature of the pan does not drop. I like my eggs with a bit of crunchy edges but soft runny yolks. It’s really up to you, cook them up to your preference. Place the eggs on top of the tortillas one egg per tortilla as you go. Remember that it is important letting the pan and oil to come up to hot temperature in-between egg batches. Like I said, I like sunny side up eggs in this recipe so I do not over cook the yolks. In fact I leave them a little under done, so when I pour the warm sauce over the eggs, it will warm them up and finish the cooking to a perfect creamy runniness. Take this in consideration when your cooking your eggs.
5. Once your eggs are ready, in the same pan with the remaining oil and while it warm add the sauce. (Be careful sauce might get a bit feisty, you might end up with a polka dot pajama!). Lower the heat. Stir and season with salt and pepper. Simmer for 2-3 minutes. Sauce should be rich and at the same time lose enough to cover the eggs. If the sauce is too tick add a bit of water or chicken stock, if to loose keep reducing it.
6. Taste your sauce for seasonings and adjust if needed. Sauce your eggs with plenty of warm sauce. Place leftover sauce in a small bowl and take it to the table for an extra spoon or two.
Serve a couple of tablespoons of black beans on the side, top with queso fresco, crema, cilantro for garnish and the quick pickled onions on the side. Enjoy!
Huevos Rancheros, A great rainy weekend breakfast!
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: February 22, 2014
Have you ever tried farro before? Farro is a handsome Italian whole grain with a great tan color, a nutty and slightly sweet flavor. Farro’s texture is firm with a bit of a chew. An early variety of hard wheat, farro has been around for more than 10,000 years. It was originally grown in Tuscany, Italy and nowadays you can find great organic farms here in U.S that now cultivate this “ancient” new grain.
Farro has a number of nutritional advantages over other grains. It is a complex carb which makes it far more nutritious than white rice. It is higher in protein than regular durum wheat and higher in fiber in comparison to many other grains. It is rich in Vitamin B complex, A, C, E and rich in Magnesium. Due to it’s low gluten content is easier to digest and to make it even better: it has a low glycemic index. As you can see Farro is not just a handsome whole grain. Farro is smart and a gentleman too.
I strongly believe that farro should be the new super grain. I would say I prefer farro over quinoa. There are different varieties of farro and the one I recommend to try first is farro perlato. It cooks in the same way as white rice. 2:1 ratio, 2 cups of water, 1 cup of farro perlato and in 20-25 minutes is perfectly cooked a bit al-dente and each grain separated which it makes it fantastic to sprinkle on salads or as a whole dinner like in this recipe. If you have more time and you are craving more fiber, choose a wholesome farro, soak it overnight and it cooks for about 45-1 hour… (but not my favorite choice, look for perlato!)
For this recipe I cooked the farro with some garlic and tossed it with extra virgin olive oil, lemon salt and smokey hot paprika. To top it off… a poached egg… And that farro dinner was amazing. I know you will love it and I would love to hear some feedback after you have dinner with this Italian grain…This recipe is definitely comforting and effortless.
Warm Farro, asparagus and poach egg… makes a great brunch, lunch or dinner.
Warm Farro Asparagus and Poached Egg
Serves 2 with some left over farro to sprinkle over your next green salad.
1 Cup Farro Perlato (Bluebird Grain Farms, Bob’s Red Mill Natural foods)
2 cups water
2 garlic cloves
1 teaspoon salt
1 glug of extra virgin olive oil
½-1 teaspoon Smoked Hot Spanish Paprika. (upon you preference, start with ½ , check on flavor)
8-12 asparagus (the thiner the better, pencil asparagus work great , they are tender and less fibrous)
1 glug of extra virgin olive oil
1 Lemon (the zest and the juice)
Salt and Pepper
1. In a medium size pot bring 2 cups of water to boil along with two garlic cloves. Add the Farro and a pinch of salt. Reduce heat to medium-low and cook for 20-25 minutes. Or follow directions on package otherwise.
2. Meantime, wash your asparagus, cut the ends, and with a vegetable peeler make thin ribbons. In a medium size bowl toss the asparagus with salt, pepper, extra virgin olive oil lemon zest and lemon juice.set aside.
3. When Farro is cooked, turn off the heat remove the garlic cloves and Season the Farro by adding a glug of extra virgin olive oil, salt, pepper, the Smoked Hot Spanish Paprika, lemon zest and a squeeze of lemon juice. Toss and cover with a lid to keep warm.
How To poach eggs:
It is certain that poached eggs take a bit of patience and timing, but I assure you that eggs meant to be poached. Practice helps, and if you follow this easy method you will be an expert poacher in no time. The reward makes it worth trying.
1.In a small pot bring about 6 cups of water into a simmer. Add 1 teaspoon of salt, 1 tablespoon of white vinegar.
2. Crack one egg at a time onto a small ramekin or a small cup (this with help you to drop the egg into the water more easily)
3. With a Wooden spatula, create a water whirlpool and drop the egg into the center of the whirlpool. This will help to contain the shape of the egg-white into a pillowy egg goodness.
4. Turn down the heat to low
5. Let it swim into the water for about 2-3 minutes if the egg was room temperature. If the egg was in the refrigerator, it might take about 4-5 minutes.
4. With a slotted spoon carefully remove the egg from the water, and place it into a warm ramekin with a bit of tepid water, while you proceed to poach the next egg.
Note: if you are not trilled about the poaching your eggs, over easy eggs will work to! There is no rules in here, this is just pure cooking inspiration!
5. Plate a generous amount of warm farro and top it with the asparagus ribbon salad.
6. Carefully Place the warm poached egg on top.
7. Drizzle some extra virgin olive oil, sprinkle some toasted hazelnuts, sea salt, fresh cracked pepper and a pinch of Smoked Hot Spanish Paprika. Enjoy!
If you want to know more about Farro, check this articles:
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: September 7, 2013
For Ian and I, Sundays mornings are the best mornings of the week, we wake up with no schedule, we take our time to enjoy our coffee, enjoy the morning listening to music, wearing our pajamas and our biggest plan is: whats for breakfast-brunch?.
We love eggs in any shape, color, form, or cooking method, my favorite eggs are poached or baked in ramekins with cream where you can dip the crusty baguette into the yolk- creamy goodness ah!….Eureka! That’s when it hit me. Why not omit the ramekins, and cook the egg into the baguette? That’s when the “Baguegg” conquest started. We picked up the bread on sunday morning, I cut them into cylinders, remove some of the inners, spread some butter and cream inside, crack the egg and there you have it, the perfect vessel for your egg.
At the beginning I was worried about the crust becoming more like a crouton! But when they come out of the oven they where perfect. The egg and cream add the right moisture inside out so the baguette does not over crunch-iffy. The egg cooks perfectly with runny egg yolk and custardy egg whites. And to top it all off , I made a cheesy sauce with smoked gouda… Talk about indulgence….
We always eat as healthy as we possibly can during the week and save our cravings for Sunday morning. So why not indulge a little?…….After all, it is finally Sunday and life is short so enjoy the ride! Can it be Sunday soon, please?
1 cup Smoked gouda shredded
1/3 cup of heavy cream
1 teaspoon of butter
1 pinch cajun pepper powder
fresh cracked black pepper to taste (about ½ teaspoon)
pinch of salt. 1/4 cup of whole milk if needed to adjust the thickness of the sauce.
Beer cheese Sauce variation:
1 tablespoon of butter
2 teaspoons flour
1 cup shredded smoked Gouda cheese
1 to 1 1/2 cup Stout beer, Guinness will be best.
1/4 cup heavy cream
1 pinch of cajun pepper powder
fresh cracked black pepper to taste (about ½ teaspoon)
Salt to taste
Method:
Preheat your oven to 400 F/ 200 C
Cut the baguette into 4 pieces around 4”/ 20 cm. long and remove ¾ of the inners being careful to leave some inner bread in the bottom so the egg does not escape. Brush the inside of the baguette pieces with heavy cream and spread with a ½ tablespoon of butter. Place the baguette cylinders standing up on a baking tray lined with some parchment paper. Crack 1 egg inside of each baguette cylinder.
Bake at 400 for the first 5 minutes. Lower the heat 350 and bake for about 8-10 more minutes. Keep in mind that these cooking times work with large eggs at room temperature. You might need to adjust the recipe time, about 5 to 8 more minutes if your eggs were in the refrigerator. Keep an eye on them. The best way to know when the egg is ready, look at the whites on the top of the baguetta, they turn translucent white, and a bit shiny.YOu are looking for a simmilar donnennes of a poached egg or a soft boil egg with a runny yolk. (look at picture below.)
Prepare the Cheese Sauce:
While the bagueggs are in the oven, prepare the cheese sauce.
In a small saucepan heat the milk, heavy cream, butter and cajun powder until you see small bubbles on the edge of the pan, add the cheese little by little stirring slowly until all cheese is incorporated. bring down the heat to the lowest. Add pepper, salt and pepper , if it is to thick you can add a little bit of milk stir until well combined and creamy velvety consistency.
Variation: Beer cheese Sauce
In a small saucepan over medium heat, melt butter and sprinkle the flour. With a whisk combine the melted butter and flour. Cook until golden brown for about 30-45 seconds. You want to create a light roux. Once the flour slightly changed color to a light golden, lower the heat, and with the help of a whisk, promptly add the beer whisking at all time to avoid any lumps. Whisk until beer and the roux are well incorporated. Add heavy cream, whisk just until combined, let it warm up then add cheese and slowly whisk until melted. Season with a pinch of cayenne pepper, add salt and black pepper to taste. If consistency is too thick add a bit more beer… heehehe
Keep sauce warm on the lowest heat and stir often to avoid a skin on the top of the sauce.
To serve:
Remove tray from oven and using a flat spatula or tongs to transfer them to the plate. Serve each baguegg with a generous 2-3 ladles of the warm cheese sauce. Sprinkle with chives, and a few crancks of black pepper.
On the side, I like to serve them with a fresh slice of tomato and peppery arugula, it refresh and lighten every bite. a small leafy salad of greens dressed with olive oil, lemon, salt and pepper will be delicious too
