Well, we don't have a local tortilleria -- so I jumped on the DIY bandwagon and found it wasn't that hard. Fun, actually, and not too finicky. I followed Deborah Madison's recipe in VCFE (using regular flour, and milk). Now that the pancake griddle is no longer a single-use item, expect we'll be making gyros soon too. Maybe naan, if that's doable outside of a tandoor.
For the fajitas, I turned to Simply In Season and marinated the beef strips with cilantro paste, and tried out their Fresh Summer Salsa recipe. Everything fresh was local: steak from Blood Farm; bell peppers, onions, jalepenos, cilantro from Verrill Farm; pepper jack from New England; tomatoes from our balcony. The lime juice, vinegar, and spices not so much, and I'm still killing off the Stop n Shop flour. But we're getting there.
Too bad there weren't any leftovers...
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