EP 74 Finding “Joy” in My Pantry with Tex Mex Migas

Join us on a journey of unexpected joy found right in Kim’s pantry, all thanks to the timeless culinary companion, "The Joy of Cooking" by Irma Rombauer. In today's episode, Leigh and Kim dive into the story of finding the inspiration to transform some stale tortilla chips and a forgotten can of green chiles into a delicious Tex Mex dish, and why Joy has earned its place as a culinary classic.

The Joy of Leftovers

Feeling a bit discouraged by a half-bare pantry after a long week, Kim turned to "The Joy of Cooking" in hopes of finding some cooking inspiration within its 6,000 recipes - after all, its original cover artwork depicts St. Barbara, the purported Patron Saint of Cooking, deftly defying the Dragon of Cooking Drudgery. Surely the Rombauer clan could help summon some kitchen inspiration.

While thumbing through the extensive section on Egg cookery, Kim stumbled upon the perfect solution for several odd, leftover ingredients - Tex Mex Migas. Utilizing some stale tortilla chips, some eggs and cheese, a leftover can of green chiles, and some fresh chorizo - we had a tasty breakfast that, while perhaps not an original Joy recipe, made sensible use of ingredients, saved food from becoming waste, and became a joyful culinary experience. 

Tracing the history of "Joy of Cooking" from its 1931 origin as Irma Rombauer's financial endeavor, we reflect on a poignant excerpt from Irma's preface before delving into the  drama surrounding the 1997 edition's revisions, with an irascible book editor shifting Joy’s warm, collegial tone into newer (and trendier) health-conscious territory.

We wrap our episode debating whether a cookbook like "Joy" should be seen as a historical artifact or a practical kitchen tool. Drawing parallels with struggles in adapting recipes from older cookbooks, such as "The Women’s Suffrage Cookbook" and "The Settlement Cookbook," we ponder the role of a cookbook in reflecting its time versus being a timeless guide for preparing and serving food.

FOOTNOTE:

Kim did make the Pimento-Cheese Bread, and while she struggled with some of the chemistry of baking, the loaf was delivered and served to her colleagues. One said, “oh, I thought it was store-bought!” which had her wondering whether that was a compliment or whether she needed more practice.

The very questionable loaf of pimento bread. When a colleague exclaims, “oh, I thought it was store bought,” how should one translate that?

In an odd coincidence, both Kim and I made a breakfast of leftover tortilla chips and eggs on the day we recorded this episode. Both were delicious! ~ Leigh

Episode Transcript

🎧 Click here for the full, interactive transcript of this episode 🎧

• A Heaping Cupful of Conflict - Los Angeles Times

• Does the World Need Another ‘Joy’? Do You? - The New York Times

• The Joy of Cooking by Irma Rombauer and Co

  Purchase: Bookshop.org OR Amazon.com - Facsimile of 1931 edition: Bookshop.org OR Amazon

• Stand Facing The Stove by Anne Mendelson

  Purchase: Bookshop.org OR Amazon.com

• Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck

  Purchase: Bookshop.org OR Amazon.com

• The Settlement Cookbook by Mrs. Simon Kander (Lizzie Black Kander)

  Purchase: Bookshop.org OR Amazon.com

• Migas With Scrambled Eggs, Tortilla Chips, & Chiles - Serious Eats

• Angel Slices - Pastry Chef Online

Episode 56: Beef A Là Mode: A recipe to bring you home

Episode 59: Bon Appétit! How Julia Child Made America Fall in Love with French Food

Episode 60: Coq au Whatever: Mastering an Iconic French Provincial Dish

Episode 61: How to Cook and Eat in Chinese: Dishing up Culture

Episode 62: Unveiling the Rich Tapestry of Chinese Cuisine with Red and White Cooking

Join us in two weeks for our annual Pie episode. This year, we’re talking to one of the best pie makers and educators we know,

Kate McDermott

of Art of the Pie. Join us as Kate answers some of our listeners question and talks about the process of birthing a cookbook.

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