Subject: Sopa de Bolitas de Tortilla
From: Unicorn (unicorn@indenial.com)
Date: Tue Dec 11 2001 - 06:41:30 EST
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F O O D F U N N Y
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Reader Linda Hadley of Chicago, Illinois sends us this true food
funny:
Nancy, a dear friend of mine, used to work for Kraft - General Foods
as an account manager for their Jell-O line. She always had many
different Jell-O products available in her home pantry. This story
involves a single neighbor gal who hurriedly knocked at Nancy's door
one day to borrow something to make for dessert to impress her
boyfriend. Nancy gave her a box of their Chocolate Mousse product,
and off the neighbor went in preparation for her special dinner.
Several minutes later the neighbor returned and asked Nancy how to
make Chocolate Mousse "from scratch." Puzzled, Nancy asked why she
would want to know that since she had already given her a pretty
simple escape route for dessert. The neighbor explained that she
needed to know in case he asked how she made it.
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T O D A Y ' S R E C I P E
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It seems that virtually every culture has its own boiled dumplings:
the Chinese have won-tons, the Italians have gnocchi, the Germans have
spaetzle, and the Mexicans have this delectable dish.
All recipes this week are adapted from "The Complete Book of Mexican
Cooking" by Elisabeth Lambert Ortiz, available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0345325591/worldwiderecipes
Sopa de Bolitas de Tortilla (Tortilla-Ball Soup)
12 4-inch corn tortillas
1 cup (250 ml) milk
1 small onion, chopped
2 - 3 cloves garlic, chopped
1/4 cup (60 ml) grated Parmesan cheese
2 eggs
Salt and freshly ground pepper to taste
6 cups (1.5 L) chicken stock
2 Tbs (30 ml) tomato paste
Cayenne pepper to taste (optional)
Soak the tortillas in the milk for 15 minutes. Combine the tortillas
and milk with the onion and garlic in an electric blender or food
processor and process until smooth. Combine with the cheese, eggs,
salt, and pepper and stir until thoroughly combined. Roll into small
balls. Meanwhile, bring the chicken stock to a simmer over moderate
heat. Stir in the tomato paste and optional cayenne. Add the
tortilla balls and simmer for 10 minutes. Serves 4 to 6.
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