It's been awhile since I've done a kitchen adventures post. To wit, my achievements in planning a gluten-free brunch for some friends on Sunday.
First, the Spanish tortilla with chorizo and scallions. It's Cooks Illustrated, so subscription only, but I reproduce in full below:
INGREDIENTS 4 ounces Spanish chorizo , cut into medium dice 5 tablespoons plus 1 teaspoon extra virgin olive oil 1 1/2 pounds Yukon Gold potatoes (3 to 4 medium), peeled, quartered lengthwise, and cut crosswise into 1/8-inch-thick slices 1 small onion , halved and sliced thin 1 teaspoon table salt 1/4 teaspoon ground black pepper 8 large eggs 4 thinly sliced scallions (green and white parts)
1. Heat chorizo with 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until chorizo is browned and fat has rendered, about 5 minutes. Reduce heat to medium-low.
2. Toss 4 tablespoons oil, potatoes, onion, ½ teaspoon salt, and pepper in large bowl until potato slices are thoroughly separated and coated in oil. Add potato mixture to skillet, and set bowl aside without washing. Cover and cook, stirring with rubber spatula every 5 minutes, until potatoes offer no resistance when poked with tip of paring knife, 22 to 28 minutes (it’s OK if some potato slices break into smaller pieces). [Note -- the 22 min. is quite long. Mine were ready well before that.]
3. Meanwhile, whisk eggs and remaining ½ teaspoon salt in reserved bowl until just combined. Using rubber spatula, fold hot potato mixture and scallions into eggs until combined, making sure to scrape all potato mixture out of skillet. Return skillet to medium-high heat, add remaining teaspoon oil, and heat until just beginning to smoke. Add egg-potato mixture and cook, shaking pan and folding mixture constantly for 15 seconds. Smooth top of mixture with rubber spatula. Reduce heat to medium, cover, and cook, gently shaking pan every 30 seconds until bottom is golden brown and top is lightly set, about 2 minutes.
4. Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides around freely in pan. Following photos below, slide tortilla onto large plate. Invert tortilla onto second large plate and slide it browned-side up back into skillet. Tuck edges of tortilla into skillet with rubber spatula. Return pan to medium heat and continue to cook, gently shaking pan every 30 seconds, until second side is golden brown, about 2 minutes longer. Slide tortilla onto cutting board or serving plate and allow to cool at least 15 minutes.
Via Smitten Kitchen: romesco potatoes. I liked the sauce, but the potatoes were only OK. Unless I'm missing something, the directions don't say to turn the oven up from 375. And... I suspect that's way low. Or, at least, after 50 minutes, my potatoes were still significantly on the tough side. The sauce was delicious, though, and Pnin and I had it on paninis with chicken and also cod last night and tonight.
Finally, the clementine cake did turn out well. It's been awhile since I've gotten that many complicated on a dessert. Also, it has the added bonus of being gluten free, so I can serve it to this particular friend without guilt. You'll notice that the photo is not pretty, but it was snapped up before I could take a more elegant picture of it...