Blood Orange Sorbet Mimosas (Allie Posts A Lot!)

ONE YEAR. How?

It's still January (for another day, at least), so please forgive the reflective, resolution-y journal entry you are (maybe) about to read.*

*Otherwise, please feel free to skip down to more photos of pretty oranges and cocktails. 

Last January 30, I started this blog thing with a toast to the view of the (fogless) Bay from my living room and a real curiosity as to whether it would hold my interest or if I would even remember to post. A year later, I guess I have the answer to that last question, 72 times over (!!!) and I'm far from bored. Most days, Tea and Fog feels like a second full time job, except actually fun, and I'm so excited to see where this thing takes me in Year 2 (spoiler alert: there is a bone broth bandwagon situation currently simmering in my Crock-Pot, a ton of roast chicken on the way, and I still heart kale).

After going back and re-reading my first post, I have to say 1) I didn't cringe as much as I thought I would, 2) not too much has changed, and 3) yet everything has at the same time. It's January again, so I'm back to mainlining veggies and kicking ass with my fitbit,** and I'm full of plans and recipe ideas. Seriously, just looking at the list on my phone gives me anxiety.

**Current step count: 130,892

But the best thing to come out of this blog is that I have a space for myself to be creative in so many ways, from dreaming up weird dishes to eat to then making them to writing about it, to that one time I made a video. Thinking about the experience of the last year, the writing is the part I'm most thankful for, even if I'm only writing a few words on my excitement for the new Avengers movie or writing a thesis on why we shouldn't work so hard to make desserts healthy, or trying to describe my food tourism adventures in a more exciting way than "I ate this, then this, then that." Just recording my words and sending them out into the digital ether has become a weekly process I look forward to, something I didn't even know I was missing until I made it a part of my life. It makes me happiest when friends or family tell me, "It sounds like you!" or "That made me laugh!", and I even appreciate the ego checks, like when my mom told me "You're witty, but not funny", or my sister told me she didn't like the asterisks,*** because hey, at least it means they're reading. And that's what I want to do with this thing, to tell people about the food I discover and my stories that go along with it, maybe convince them to stay and read in spite of the sad photos, and hope they find it all as fascinating as I do. Food is life, it's community, it's culture, it's the easiest and fastest way to share ourselves with each other, and Tea and Fog is me, sharing with you. Thanks for reading!

***So many, Claire, just for you!

Sorry, maybe it was the champagne, but I got a little sappy there. Please don't leave me! I made us drinks!

Blood Orange Sorbet Mimosas

For the mimosas:

  • Blood orange sorbet, homemade or store bought (I made this one from David Lebovitz)
  • Champagne or other sparkling wine
  • Blood orange peel (optional, for garnish)
  1. With a small cookie or ice cream scoop, drop two scoops of sorbet into each glass.
  2. Top with champagne and garnish with orange peel, if using. 
  3. Repeat as desired.

Cooler Ranch Tortilla Chips

The same great flavor! Now with less chemical aftertaste!

Cooler Ranch Tortilla Chips.jpg

What's in a Cool Ranch Dorito? Go ahead, google, it, I'll wait. 

Ok. So not to get all Science Babe on this, but seriously, why is "blue" an ingredient? I know it's just food dye, and I dumped plenty of it into the flag cake I made two years ago for the 4th of July, but what is it doing on chips? Because they are "cool" and blue makes us think of cold? To color coordinate with the bag? To be festive? Just, why?

In total, there are 34 ingredients in the Doritos version, but I managed to whittle that down to 15 or 16 in my homemade version, and 12 of those are spices or flavoring. That is still a lot, yes, but the final result gets so close to the original it's scary! And honestly, you can cheat. You don't have to make your own ranch seasoning or, um, your own chips. I mean, you do if the point is to minimize additives or, you know, go the crazy route for Superbowl snacking. If you are putting together a whole spread for game day, then maybe stay sane and take the shortcuts, but if you are headed to a party and you were only drafted to bring some chips, why not come with ones that will impress everyone and shame that one guy who just brought an open jar of queso and a sad half-finished bag of tortilla chips? Don't leave all the competition to the players.

Frying Tortilla Chips.jpg

Cooler Ranch Tortilla Chips

Chips adapted from Mark Bittman's tortilla recipe, and seasoning mix dreamed up from this with some inspiration from here.

For the tortilla chips:

  • 1 1/2 cups masa harina
  • 1/4 tsp kosher salt
  • 2 Tbs vegetable oil
  • 1 cup hot water
  • flour for kneading
  • vegetable oil, for frying

Cooler Ranch Seasoning Mix

  • 1/8 cup dry buttermilk
  • 1 Tbs dried parsley
  • 1/2 tsp dried dill
  • 1/2 tsp dried basil
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1/2 tsp ground black pepper
  • 1 1/2 tsp fine sea salt
  • 2 1/2 Tbs white cheddar powder
  • 2 tsp smoked paprika
  • 2 tsp tomato powder 
  • 1 tsp citric acid (optional)
  1. Mix together masa, salt and 2 tbs oil, then slowly add in the water, mixing with your hands until completely combined. Turn dough out onto a floured surface and knead for a minute until dough is smooth and elastic. Wrap in plastic and let rest for at least 30 minutes.
  2. While dough is resting, make the spice mix. Combine all ingredients in a bowl and set aside.
  3. Heat a cast iron skillet (or other non-stick skillet) over medium-high heat. Divide dough into 16 equal pieces and begin to roll out into 5-inch circles. Place each tortilla onto the skillet and cook for about a minute on each side, until dark spots begin to appear. While tortillas are cooking, continue to roll out the dough so you have an assembly line going. 
  4. Once all tortillas are done, heat an inch of vegetable oil in your cast iron skillet, (or large, heavy-bottomed pot) to around 350 degrees. Cut the tortillas into quarters and fry for a minute or so, until golden and crispy. Drain on paper towels then toss in a large bowl with desired amount of seasoning mix (I used about half).
  5. Serve immediately. Chips will keep for about one day, maybe two.

Notes:

  • I know some of these seasonings aren't everyday staples, like the cheddar cheese or tomato powders, or the dried buttermilk, but they do really add an authentic flavor, and can be used to season many other foods, like popcorn, soups, etc.
  • To shortcut these chips, you can use store bought ranch seasoning and tortillas, I won't tell. Just be sure remember to include a tsp each of garlic and onion powder.
  • The citric acid is optional, but it's the something-something that gives these chips that cooling effect, so if you leave it out, you will still have ranch flavored chips, just a less cool, slightly more socially awkward version.