Here’s Expectations by Belle and Sebastian.
And these crepes. I’m sorry, I wasn’t going to write about masa harina again for a while, a long while. I didn’t want to talk about it so much that people got tired of hearing about it. But if you cast your memory back, you might recall that I had some trouble making tortillas without a tortilla press. Well, a good cook doesn’t blame her equipment (or lack thereof!), she just reinvents the recipe.So I applied the cheater’s treatment to it – the same one I used to make socca more simple. I added a couple of eggs. It helps to hold them together and make them more flippable, and because it’s a batter rather than a dough, you don’t need to roll them out. So they’re still gluten-free, but I’m afraid they’re not vegan any more. I added some smoked paprika, because that’s another ingredient I can’t resist using, and it goes so well with the sage & pumpkinseed flavors.
We had these with my every kind of favorite meal, as Isaac would say. We had fat balsamic roasted musrhooms (with shallots); french lentils; some lightly dressed baby spinach (olive oil and balsamic); some tinsy crispy roasted potatoes with rosemary; and some grated mozzarella cheese. You take whatever you like, and use the crepes to wrap around little bundles of delicious food. Plus we ate at the picnic table outside, which makes me very happy!!
Back to pupusa – it’s a Salvadoran dish made with masa harina, and it’s stuffed with cheese or meat or refried beans. It’s cooked on a hot, ungreased griddle. I’m sure the version I made is not like the real deal, but it was so tasty! David said it’s like a combination of tacos and mashed potatoes – it’s got a very comforting quality, the taste and texture as well as the process of forming and cooking. You make it by taking a handful of dough, and turning and pressing, turning and pressing, trying to keep the edges neat. I love the idea that the pupusa will be the shape and size of the palms of the maker. You can fill it with anything you like. I chose pinto beans, spinach, and sharp cheddar. Just substantial enough not to be mushy, just soft enough to provide a comforting contrast to the crispy outside. This is one of my favorite things I’ve made in a while – to make and to eat.
It’s also gluten free, as far as I know! And it would be vegan if you left the cheese out.