Friday, December 4, 2009

In Kristin's Kitchen: Fideo

IMG_4863 (by Ateupamateur)

So we're back today in Kristin's kitchen for another fabulous regional comfort food recipe from her childhood. She told me she made this one just the way her grandmother used to make it. So here we go with another post in the In YOUR Kitchen series!

Before I go any further, I want to point out a couple of new items in the sidebar over there. Several of you wanted easy links to the In YOUR Kitchen recipes. Actually, what you probably want are printable versions. I am not that advanced. Yet. So, in the interim, I have created a sidebar list that links directly to each In YOUR Kitchen post, where you can copy and paste the recipe to your heart's abandon. (Including Kristin's other recipe from yesterday.) Also new in the sidebar - a list of the recipes I have highlighted here on the blog from my kitchen, in case you are looking to reference them. Still over there in the sidebar - the ability to "follow" this blog. Go ahead and do that too while you're checking out the recipe links. It won't hurt. Thank you.


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OK, on to FIDEO! (pronounced fihd-hay-oh) We did not take a "full list of ingredients" photo for this recipe. But, the first thing you do is fry up some bacon. So, we're off to a great start already! Bacon is certainly one of the world's most tasty foods, no?


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Anyway, cook up two to three strips of bacon and set them aside.


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Dice 1/2 of a medium onion and two cloves of garlic.

I should point out to you that Kristin has excellent knife skills. She looks like a professional when she's slicing and dicing. I mentioned this to her and she said it's from hours of watching Rachel Ray. I am sure Ms. Ray would be so proud to hear that!


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Drain off almost all of the bacon grease.
Saute the onion and garlic in the remaining grease.

I wish there was a way to bottle the smell that was engulfing us at that moment - onions and garlic cooking in just a smidge of bacon grease? Well, you can imagine, if you will, that it smelled divine! Oh - one more thing - to make this recipe vegetarian, don't use bacon and saute in vegetable shortening.


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Next - another specialty food found in the Spanish section at the grocery.

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Here, Kristin was explaining that you can also just use two cups angel hair pasta. But, this box of the vermicelli is cut in short strips, making it sort of unique. Anyway, before you soften the noodles, you want to brown them.


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So, once the onion and garlic are cooked, add the noodles right into the skillet.

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Spread them out so they will brown.

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Turn them over occasionally.

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When the ends are a little toasty, you're ready to move on.

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Then add in 1/2 cup of tomato sauce.
Your choice on what kind you want to use.
Your own or any basic canned variety will do.

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Incorporate the sauce with the noodles, onion and garlic.

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Then you use another new ingredient for me.
Tomato bullion.

Have you ever seen tomato bullion? I haven't. It's also in the spanish food section of the grocery. What you need to do is combine one bullion cube with 1 1/2 cups of water.


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This requires a little breaking up of the bullion.
The other end of a wooden spoon is the perfect tool for the job.


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Then it all goes right into that skillet!
Incorporate it into what's already there.


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Next add 1/2 tsp. cumin, salt and pepper.


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And reduce heat and cover for about 10 minutes to allow the liquids to reduce.


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While it's cooking, watch Isis play with a rubberband.

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And admire the beauty of Kristin's dogs - Sparky...

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...and the baby Dina.

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It is about ready when the bottom begins to brown and the liquid is almost gone.

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Chop up your bacon.

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Garnish.

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And it's ready to enjoy!

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I couldn't wait to get my taste buds on a bit of that goodness.

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Another fabulous recipe, Kristin!
And fast and easy!

Doesn't that sound delicious for a cold winter night? I think it does. Of course, I can't eat all those carbs right now, so that means it sounds even BETTER! Try some for yourself. You'll be glad you did!
Kristin's Grandmother's Fideo

2-3 strips of bacon and a tiny bit of reserved bacon grease
1/2 of a medium onion
2 cloves of garlic
A box of "Fideo" vermicelli or 2 cups of angel hair pasta
1/2 cup tomato sauce
1 tomato bullion cube and 1 1/2 cups of water
1/2 teaspoon cumin
1/2 teaspoon pepper
1/2 teaspoon salt

Cook bacon. Drain all of the fat except a tiny bit. Chop and mince onion and garlic. Saute in remaining bacon grease. Add vermicelli to skillet to allow edges of noodles to brown. Add tomato sauce. Incorporate 1 tomato bullion onto 1 1/2 cups of water and add to skillet. Add cumin, pepper and salt. Cover for about 10 minutes or until the liquid has nearly evaporated and the bottom of the mixture is turning brown. Chop bacon and garnish. To make this recipe vegetarian, skip the bacon garnish and saute in vegetable shortening.
So there you go! A wonderfully tasty dish for your Friday. Another extra special thanks to Kristin for allowing me to barge on into her kitchen to capture such wonderful delights!

Next week, I will have some more recipes from YOUR kitchens as well as my own, and I am sure some other various and sundry antics to display here. Best wishes to you for your weekend. Thanks for stopping by. See you right here again next week.

3 comments:

  1. Love it, love it, love it. Thanks Kristin for sharing.

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  2. Awesome! I can never get my family's recipe right because they never measure stuff. Can't wait to try this! BTW - I think the recipe should say cumin instead of curry!

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