Peter: What are we having tonight then?
Anna: Smoking chilli con carne.
Peter: Smoking? What makes it ‘smoking’?
Anna: Glad you ask. I had to griddle the chillis first before making the sauce. To give them a smokiness.
Peter: Can’t you just use smokey chillis instead?
Anna: Good question. I do use chipotles in my usual ‘posh’ chilli. That is, the chilli I do on weekends or special occasions, rather than my fail-safe, quick and dirty weeknight chilli.
Peter: This is drier than your usual weeknight chilli.
Anna: You mean less sauce? Is that a good thing?
Peter: Yes. This tastes professional.
Anna: That might be because I had to strain the sauce through a sieve. Not something I would normally do, and I have to admit to being rather suspicious of this step in the recipe. But I think it worked.
Peter: I think I prefer this chilli to our usual one, but maybe that’s becuase I wasn’t cooking it. It didn’t seem so bean-heavy either and I liked the addition of the fresh coriander.
Anna: I think this is a keeper then.
Anna: We decided to try this as both of us do Bill’s quesadillas as a weeknight staple. Don’t we Kirstin?
Kirstin: Yes, we do.
Anna: So, it’s a Thursday night Quesadilla-off! Though technically we’re only making the Ottolenghi recipe. It’s been a bit of a faff to make, it’s fair to say.
Kirstin: Yep, Bill wins for simplicity. Easily. But his salsa is crap. We sound like we compare everything to Bill.
Anna: That’s because we always cook from Bill’s books, so we inevitably compare. It’s just the way it is. I love the black bean paste, that’s an improvement on my usual quesadilla formula, though again it involves faff like having to wash up a blender. Not something I’d do if I was cooking on my own on a weeknight.
Kirstin: We shouldn’t judge everything like that.
Anna: But we have to, because you’re not going to cook a quesadilla on Saturday are you?
Kirstin: You were very worried about the sour cream and avocado being warm. It was really good. But, I resent having to use a knife and fork to eat it. A quesadilla quite frankly should be eaten with fingers, and there was all this drippy slop going all over the place.
Anna: I agree. The sour cream and avocado should go on the side, not be cooked with the dish. I say, let’s try the black bean paste and cheese, and then put the sour cream and salsa on the side for the next round.
Kirstin: Ooh, CONTROVERSIAL. That would mean going off piste. Shall we? Yeah, lets. Continue reading ““Quesadillas” from “Plenty””