September 25, 2009
My apologies, dear reader. I am so very behind.
My commitment is to blog every Tuesday and Friday, but today I find myself running rather late: to post this, to meet friends for drinks, to clean up my house before company comes. It’s been a heckuvaweek for this tired teacher, but I feel encouraged knowing that I can present you with these:
My mom’s famous tortilla rolls, adapted by yours truly. When you read over the ingredient list, you may think “Uh, that sounds weird.” But rest assured, they are CRAZY DELICIOUS. Never a one left behind.
These are infinitely adaptable (olives? ham? fresh herbs?) and perfect for football watching. It’s just so satisfying to dunk things, like fries into ketchup, chicken nuggets into honey mustard, tortilla rolls into salsa.
Since I work in a Jewish school and we’re off Monday for Yom Kippur, day of atonement, consider my tortilla rolls an offering of repentance. Once you try them, I bet I’ll be forgiven.
PS: We’re reading Fahrenheit 451 in class right now, Ray Bradbury’s classic vision of a futuristic, television-addicted society in which books have been banned to protect citizens from the “danger” of ideas.
As part of our fantastic class discussions, students have been batting around the idea of banned books and the power of reading, how society controls and shares information, etc. So, we’re curious: what book has had the biggest influence on you, made an impact, changed you in some way, made you think? It can be from middle/high school, college, or more recently. Any book works! We’re compiling a list and would love to add yours.
Buy the freshest tortillas you can; they’ll be softer and more pliable, thereby rolling easier. If you’ve never bought corn relish before (and really, why would you have?), grocery stores tend to stock it in one of two places: with the marinated artichoke hearts or with the olives, usually on the highest shelf. You won’t need the whole jar, but fear not, the stuff will keep forever in the fridge.
8 oz. cream cheese, softened (use reduced fat if you wish)
½ cup chopped pecans
1/3 cup corn relish
1 tsp. garlic powder
1 tsp. dried parsley (if using fresh, increase to 1 T)
fresh flour tortillas
accompaniments: salsa of your choice
Combine the first five ingredients in a small bowl, blending thoroughly (you can easily do this a day or two ahead). Smear a large spoonful or two of the mixture onto a tortilla, spreading thinly and leaving a border around the edge. Roll up the tortilla tightly; place on a platter.
Repeat until all of the cream cheese mixture is gone. Cover the plate of tortillas with plastic wrap and refrigerate for about 10-15 minutes to firm them up, making them easier to cut. You can also leave them longer like this, just make sure they are covered well.
When it’s time, slice each tortilla roll-up into half-inch rounds with a sharp serrated knife. Re-arrange on the platter and serve with a bowl of salsa.