Revuelto, a spring Migas of sorts

This week David Tannis, food writer for the New York Times reprised a recipe for Spanish Asparagus Revuelto from an article originally published in 2014 titled Asparagus, Spanish style.  The inter-web tells me that revuelto is Spanish for scrambled eggs.  So, Spanish asparagus and scrambled eggs.  Sounded good to me.

In reading through the recipe, it struck me that this revuelto sounds a lot like a variation on Migas, which we wrote about several years ago.  A comparison of that Migas to this Revuelto reveals a similar approach in preparation but with more vegetables, without the chickpeas and with eggs scrambled in rather than cooked separately and presented on top of the other ingredients.

I followed Mr. Tannis’ recipe but roughly cut it in half except I used 4 times the amount of pimentón that he called for and double the amount of chorizo.

The end result was very tasty but the eggs didn’t exactly scramble, rather they formed more of a sauce that coated the other ingredients.  I think the asparagus brought a lot more moisture to the dish than I had anticipated, making for the sauciness.  Yummy none the less.

Asparagus Migas

1-1/2 Tbs. olive oil
2 peeled garlic cloves, whole, plus 1 small clove, minced
1 cup day old bread (baguette or ciabatta), torn into 1/2″ pieces
Salt and pepper
2 oz. Spanish chorizo, cut into matchstick pieces
3/4 pound thin asparagus, cut into 1″ – 2″ pieces
1/2 bunch green onions, chopped
4 large eggs, beaten
1 tsp. pimentón (Spanish smoked paprika)
2 Tbs. Italian parsley, roughly chopped

Saute the whole garlic in olive oil until lightly browned, remove and discard.

Saute the bread in the oil until lightly browned and crispy.  Remove from the heat and add a pinch of salt, some pepper and 1/2 tsp of pimentón.  Remove from the saute pan and allow to cool.

Saute the chorizo a minute or two to release some of its oil, add the asparagus and saute for several minutes until the asparagus is tender but still firm.  Add the green onions and saute an additional minute.

Beat the eggs with 1/2 tsp of pimentón and a pinch of salt and some pepper to taste.  Add the eggs to the asparagus mix and cook, stirring until the eggs are just soften and creamy.

Divide the revuelto onto two plates, top with parsley and croutons.  Serve immediately.


Peckish from Puzzling?


While you are puzzling over your solutions to our rebus challenge (remember, the deadline is Sunday … let’s say around 5:00 pm) you might get a bit peckish.  Or, if you think you’ve nailed the solutions to the rebi (plural of rebus?), you might want to whip up a quick celebratory dinner in anticipation of your victory.

A quick dinner in our house often means enchiladas.  They’re easy, tasty and a great way to use leftovers or small amounts of meat in an interesting way.  You can use almost any cooked meat and vegetable combination for the filling so long as the vegetable isn’t watery – tomatoes wouldn’t work very well but mushrooms, squash or corn are excellent.  Tonight, chorizo, Swiss chard and potato.

Chorizo, Chard and Potato Enchiladas

1/2# Mexican Chorizo, crumbled
1 lg. or 2 med. potatoes, cooked and cubed
1 lg. hand full of Swiss Chard or other sturdy green
1 Poblano chili, roasted until blacked, peeled
1 small onion, chopped
1/2 C. nacho cheese sauce, I used Tostito’s Monterey Jack Queso (medium)
1/2 Tbs. oregano (use Mexican if you can get it)
1 C. jarred enchilada sauce (or 1 C. mild tomato-based salsa, pureed in a blender)
1/2 C. Cheddar cheese, grated (or substitute mild Mexican style melting cheese)
2 Tbs. Cotija cheese or other aged hard cheese like Parmesan
Flour tortillas
Cooking oil

Makes 5 or 6 enchiladas.


Poblano chili, roasting over kitchen burner

Roast the poblano pepper over direct flame until well charred – it should look black, black, black, all over.  Remove from the burner and put into a clean paper bag and set aside to steam for 10 minutes.  When cool enough to handle, crape off the charred skin, remove seeds and core, and finely chop the flesh.  Set aside.

Chorizo browning

Saute the chorizo in 1 Tbs. oil until lightly browned.  Remove with a slotted spoon and set aside.  In the same pan saute the chard in whatever oil remains in the pan until it is wilted.


Wilting the chard

Mix chorizo, chard, cubed potatoes, poblano, oregano,  cheese sauce and raw onion.

Place 2 – 3 Tbs. of the meat mixture in the center of a tortilla and roll the tortilla to make the enchiladas.  Spread a thin layer of the enchilada sauce in the bottom of a baking dish.  Place the rolled enchiladas in the baking dish, seam side down, fitting them in snugly.  Cover the enchiladas with the remaining enchilada sauce.  Scatter the cheddar over the sauce.

Filling the tortilla

Filling the tortilla

Rolled enchiladas placed in the pan on a thin layer of sauce

Rolled enchiladas, in the pan on a thin layer of sauce

Enchiladas sauced and ready to go into the oven

Enchiladas, sauced and ready to go into the oven

Preheat oven to 350 degrees.

Baked enchiladas with cotija topping

Baked enchiladas with cotija topping

Bake 20 minutes or until the cheese is melted and the sauce bubbly.  Remove from the oven and sprinkle the Cotija cheese over the enchiladas and serve.

Chorizo Enchilada with Chard and Potato

Chorizo, Chard and Potato Enchiladas

A Tale of Two Soups

Soup for lunch is always so welcome in winter. It’s warm and quick and nicely fills that midday empty spot in your tummy. But is it more satisfying than a hot bowl of soup on a cold December evening? Soup, whose broth has been simmering all day, its plume of steam carrying the mouth-watering aroma throughout the house.


turkey leg and stock on the simmer

I had both of those soups yesterday and this story is great example of the difference between my food preparation and Curt’s. Let’s start with Curt because even though his soup was served after mine, its construction started much earlier. By the time I was done with breakfast (granted, I’m still lingering over my 2nd cup of coffee at 10am), Curt had a pot of water with a turkey leg and assorted vegetables and herbs (shallot, onion, carrot, celery, garlic, parsley, bay leaf, thyme, salt, smoked peppercorns and a shot of Frank’s Hot Sauce) simmering on the stove to both cook the turkey and make the stock which would be the underpinnings of his soup.

This continued all morning and into the afternoon and I must say, the house smelled great. Around 1:00 he took out the turkey leg and strained out the vegetables which had served their purpose. All that remained in the pot was a rich broth.

cooked turkey leg

cooked turkey leg

cabbage, carrots, leeks, potatoes

cabbage, carrots, potatoes and leeks ready for the pot

The meat was stripped off the leg and reserved.  Sliced leeks and carrots were sweated in some olive oil.  Later cabbage, potatoes, parsley, Swiss chard, 1/2 a can of Cannellini beans and the turkey were added along with some more salt, pepper and a little smoked paprika.

Curt's soup

Curt’s soup

The turkey was in the freezer, left from Thanksgiving and many of the vegetables were stragglers from weeks and harvests gone by and finally gleaned from the vegetable crisper a little the worse for their wait but still fine when trimmed.

The second soup, which I had for lunch, was a Spicy Chorizo & pulled chicken with black beans. Sweet corn, green bell peppers, tomato paste, lime juice, cilantro and garlic rounded out this flavorful mixture.

Jeanne's Spicy Chorizo Soup ala Campbell's

Jeanne’s Spicy Chorizo Soup ala Campbell’s


1. Tear to vent. Place pouch standing upright in microwave.
2. Microwave on HIGH for 2 – 2.5 minutes. Careful, let stand in microwave for 1 minute.
3. Remove pouch from microwave using cool touch areas.

4. Pour soup into bowl and stir before serving.

As you can see from the picture it was so good I was half way done before I remembered to take a photo. And seriously, it was hearty soup. The chorizo was tangy and the broth had a nice flavor. No, it didn’t have all the love and care Curt put into his soup and if I HAD to pick, his would win hands down…but in a pinch.