Spicy Poblano and Fried Sesame Halloumi Tacos

Okay, FINE, I forgot the sesame seeds. Sue me.

These were wonderful and missing nothing (except the sesame seeds) and I didn't notice the lack of meat, although another individual did (ahem). The vegetarian recipes from Half Baked Harvest: Super Simple have been nothing but wonderful - I'm remembering now that I made Tieghan's Saucy Coconut and Chickpea Curry for a vegan friend a couple of years ago and it was a hit. Seems like jalapeños might be a key ingredient in keeping things interesting.

For these Spicy Poblano Tacos, the cilantro lime yogurt sauce turned out very watery, so I had to control myself to keep things non-soupy. Also, FINE, my grocery store didn't have halloumi so I used one of those skillet cheeses, jalapeño flavored. At this point in the grocery trip I was very stressed that these tacos would be uncontrollably spicy, but I've yet to truly make anything my household couldn't happily handle.

Some of the very best kitchen gadgets that I was pumped to add into my arsenal in 2023 include these taco holders from my in-laws. What the heck was I ever doing without them? Now I can properly build a taco and have some sense of the trouble I'm getting into when stuffing it. Also from my in-laws is a cast iron tortilla press, which is a clunky and magical tool that I've used three times so far, with results as follows:

First time: This tortilla press is a wonderful novelty. I mixed the dough as instructed on the package and made all the tortillas (except then we had... a lot of tortillas). Walked away from this night knowing that if one has a little extra time to cook dinner, fresh tortillas are decidedly indispensable. 

Second time: Thought I was going to have a literal panic attack. Could not get the thickness right on the tortillas. Had to scrap and re-make several of them. Hands so dry from the corn that I thought I might never recover. Felt extremely overstimulated trying to get the timing of the toppings right; could have paused my podcast but then I would have been alone with my thoughts. Only fried (fried? That feels dramatic. Heated up? Cooked?) half the tortillas and then stored the rest in a plastic bag for later in the week. When 'later in the week' came, despite my best efforts, they were dry and impossible. All-around stressful ordeal. BUT my husband said this meal was in his top ten of all time, so it was worth it.

Third time: Dreamland. I halved the dough recipe, which was the perfect number of tortillas to each have three tacos, with three more to quickly heat for my lunch the next day. Feeling invincible with this tortilla press now. 

I will say, you should definitely use a food scale to weigh your dough balls before you press them. I think 1.2oz is perfect and half the package recipe makes exactly 9.

This Layered Arugula Salad with Pear Vinaigrette from Magnolia Table was great. There's crumbled blue cheese on top which is milder than I assumed it would be - I just wish the pears would have been a smidge riper so the salad could be a bit sweeter. 

Joanna said this one stays crisp and fresh even after sitting for a while, so I put it together and then happily ignored it for a couple hours while I fussed over the tacos. 

Walked away from this wondering why don't we all just always make our own vinaigrette. Also, FINE, I used apple cider vinegar instead of pear vinegar because I couldn't find pear vinegar, and besides, who cares. 

+ Cookbooks, Bought and Borrowed

Simple Pasta by Odette Williams - As you can tell by the library sticker, this was borrowed, but I can't wait to own it. I have a love/hate relationship with recipes being broken down by season, which is how they're featured in this cookbook, but I think I love it here. I want to get friendlier with my KitchenAid pasta attachments before I venture out into crazier shapes (sorry Odette, I know they're meant to be 'simple') but after that, this book tops my list of must-buys.

The Silver Palate Cookbook by Julee Rosso & Sheila Lukins - Found this for a mere dollar at the thrift store right after Jenny Rosenstrach mentioned it in a blog post. It has been called "the book that changed the way America cooks" (Barbara Kafka) and the description touts "350 flawlessly seasoned, stand-out dishes (that) make every occasion special, and its recipes, featuring vibrant, pure ingredients, are a pleasure to cook." Say no more. 

Essentials of Classic Italian Cooking (30th Anniversary Edition) by Marcella Hazan - Truthfully, I just had to borrow this to satisfy my own rule before I bought it. Here's a short list of test recipes before my card gets swiped:

Potato and Green Pea Soup - There's a soup from Brazil that my dad loves and requests when he's sick, so I'm wondering if I can come close to that recipe with this one.

Tomato Sauce with Onion and Butter - Look, this is the Marcella Hazan, so this should be the tomato sauce, right? This explanation also applies to my flagging of Aio e Oio and Cream and Butter Sauce.

Peas, Bacon, and Ricotta Sauce and Sausages and Cream Sauce - No explanation necessary. 

Baked Green Lasagne with Meat Sauce, Bolognese Style - I will need a friend to come over on this night because lasagna (a 'casserole-style' dish) is in my husband's Burn Book. 

Diplomatico (A Chocolate Dessert with Rum and Coffee) - Sounds like Sunday afternoon magic.