Friday, November 5, 2010

Wherein I Blog About Making A Recipe That Someone Else Had Blogged About Making

We take a lot of the Internet's magic for granted.  A talented recipesmith can put together an interesting dish way out in the middle of nowhere, and the next day I can follow her instructions and produce the same dish, 1665 miles away.  (Well, not the same dish; there are some minor components that can't yet be conveyed over the Internet, such as skill, experience, and technique.) By comparison, it took about 770 years for the first cheesecake recipe to travel from Greece to Great Britain.  What's more, I'm certain that my version of Isa's Butternut Rancheros is far more genetically similar to the original than the British cheesecake was to its Greek ancestor. (Though it's clear that the attractiveness gene did not make it into my remote manifestation.) Welcome to the future.

Two elements of this recipe will forever remain in my culinary arsenal: the charbroiled squash, and the ranchero sauce.  Ok, those are the two core elements of the dish.  My point is that they are independently delicious, and can be used to great effect in separate dishes.  But now that I'm thinking about it, you could cube the roasted butternut squash and wrap the whole thing in a tortilla.  It would probably blow a mind.

4 comments: