I found an old cookbook from my bachelor days, The Fanny Farmer Cookbook from 1980. I enjoy looking though old cookbooks; I used to clip recipes and stick them between the pages, for one, but also even though 1980 is recent enough to me that I remember it pretty well, it was also almost 40 years ago, and food has changed since then, and tastes have changed since then.
Anyhow, in the "Beef" section, I came across a recipe that I’d never heard of before, even though it sounds familiar I’m sure I’ve never made it, tasted it, nor even even heard of it: Revoltillos. So I read the recipe, and then I decided to maybe look it up on the internet and see the different variations, and you know what? All the recipes refer to The Fanny Farmer Cookbook as the source! There are a couple recipes that are scaled, and one that varied the proportions a bit. But it appears that this is a singular creation.
1/4 cup oil
3 green peppers, chopped
3 onions, chopped
2 cloves garlic, minced
2 lbs chopped beef
3/4 cup raisins
3/4 cup ripe olives
5 bay leaves
2 cups beef broth
1 cup rice
Heat the oil, sauté the vegetables, add beef and break it up with a fork, cook until it loses its pink color. Add the raisins, olives, and bay leaves, cover and simmer 30 minutes. Remove the bay leaves. Meanwhile bring the beef broth to a boil in a saucepan and slowly add the rice. Shake the pan so the rice will level and cook evenly. [huh???] When liquid is absorbed, toss the rice with a fork, add to the meat mixture, and serve.
Honestly, I have no idea what this would taste like. Middle Eastern, maybe? Moroccan? That’s an awful lot of casserole to make for just me and Mrs Mosca.
Anyhow, in the "Beef" section, I came across a recipe that I’d never heard of before, even though it sounds familiar I’m sure I’ve never made it, tasted it, nor even even heard of it: Revoltillos. So I read the recipe, and then I decided to maybe look it up on the internet and see the different variations, and you know what? All the recipes refer to The Fanny Farmer Cookbook as the source! There are a couple recipes that are scaled, and one that varied the proportions a bit. But it appears that this is a singular creation.
1/4 cup oil
3 green peppers, chopped
3 onions, chopped
2 cloves garlic, minced
2 lbs chopped beef
3/4 cup raisins
3/4 cup ripe olives
5 bay leaves
2 cups beef broth
1 cup rice
Heat the oil, sauté the vegetables, add beef and break it up with a fork, cook until it loses its pink color. Add the raisins, olives, and bay leaves, cover and simmer 30 minutes. Remove the bay leaves. Meanwhile bring the beef broth to a boil in a saucepan and slowly add the rice. Shake the pan so the rice will level and cook evenly. [huh???] When liquid is absorbed, toss the rice with a fork, add to the meat mixture, and serve.
Honestly, I have no idea what this would taste like. Middle Eastern, maybe? Moroccan? That’s an awful lot of casserole to make for just me and Mrs Mosca.
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