Stewed Tomatillos and Tomatoes p. 359-360

This is my first major failure as I’ve worked my way through this cookbook. I was particularly sad about it because I was so anticipated the deliciousness of two forbidden vegetables that Bryan doesn’t normally let me cook.

Things didn’t work out from the beginning. The first step is to cook the onions and let them soften. They nearly burned up. Then you add the tomatillos. They need to cook for a long time until they are “mostly dissolved.” Mine refused to dissolve at all. In fact, they stayed in tact the entire time. I even tried to mash them with the back of my wooden spoon, only to fail with most of them. After you’re impenetrable tomatillos dissolve add in the tomatoes to cook for a little while til they are soft. Not quite as long. Since the onions almost burned the pan had turned almost black and caused some discoloration in the whole dish.

I was utterly disappointed the way this dish turned out and in the flavor of it. If Julia Child says there are no mistakes in cooking just variations, this is a variation you do not want to try.

Served with garlicy-lime fish, coming tomorrow.


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