Wednesday, November 12, 2008

Sick food

I've been so busy lately that I've barely had time to breathe, let alone cook. And recently, when I finally had some time off and a chance to kick back, I was waylaid by bronchitis and--well--couldn't breathe. But given that I didn't leave my apartment for a few days, I did get to do some cooking. Sadly, my usually robust appetite deserted me while I was sick, and I only managed to eat little bits of things, sort of grazing throughout the day. When it came to dinner, I wanted something warm and nourishing but not too filling. I knew exactly what to make: revueltos. Revueltos are, essentially, Spanish scrambled eggs--doesn't sound too interesting, does it? But, like most things the Spanish do (especially with food), they do scrambled eggs well. The magic of revueltos lies in their texture: smooth, creamy and barely set--which, in turn, comes from the technique used to cook them: a well-oiled, barely warm pan over a very low flame, and constant stirring to encourage the curds to form.

And how to flavor them? Revueltos are the perfect match for leftovers. If you've got a little bit of cooked greens, or some roasted or boiled potatoes, or even some chunky tomato sauce hiding out in your fridge, just saute it in a little oil (and a lot of chopped garlic) before lowering the heat and adding your eggs. I used frozen peas, which happen to be my favored partner for revueltos (and one of my favorite ingredients in general). Just remember the Spanish mantra: everything is better with pork (i.e., some chorizo, ham or pancetta thrown into the mix can only serve to improve things).


Serves 1

1. In a small bowl, lightly scramble two eggs. Season with salt and pepper.
2. In a small, heavy-bottomed pan coated with olive oil and set over medium heat, saute your choice of fillings. You can use anything you would enjoy eating with eggs; some of my favorites include chorizo; cubed ham; frozen peas; chopped scallions; cooked potatoes; and canned or marinated artichoke hearts (drained). I like my revueltos very garlicky, so I always add a good amount of chopped fresh garlic.
3. Lower heat to low and add more oil if neccessary (you want the pan to be very slick). Using a wooden spoon or a heat-safe rubber spatula, gently stir the eggs as they cook. By keeping the heat very low and cooking the eggs longer than is usual for convential scrambled eggs, you will create a creamy texture.
4. When eggs are just barely set, remove them to a plate and garnish with chopped fresh herbs, red pepper flakes, or grated cheese, if desired.

1 comment:

Anonymous said...

authentic source for a Puerto Rican recipe, but his method was the most simple and, after all, I didn't want to mmmbet
3mbetbe stressed on my own birthday. The basic preparation is as follows. A day before you