[cookbook] Add cookbook

1 files changed, 36 insertions, 0 deletions

diff --git a/cookbook/recipes/queso.org b/cookbook/recipes/queso.org
new file mode 100644
index 0000000..49a1d11
--- /dev/null
+++ b/cookbook/recipes/queso.org
@@ -0,0 +1,36 @@
+#+TITLE: Chile con Queso
+#+DATE: <2024-07-20 Sat 15:10>
+#+TAGS: difficulty:trivial cuisine:american cuisine:texmex flavor-profile:savory dish-type:sauce
+#+COOKBOOK_THUMBNAIL: chili-con-queso-thumb.jpg
+#+COOKBOOK_PREP_TIME: 5 min
+#+COOKBOOK_COOK_TIME: 20 min
+
+[[https://en.wikipedia.org/wiki/Chile_con_queso][Chile con queso]] (which I often just call "queso") is a creamy cheese sauce with tomatoes and peppers. The American way to make it is using [[https://en.wikipedia.org/wiki/Ro-Tel][Ro★Tel]] and [[https://en.wikipedia.org/wiki/Velveeta][Velveeta]]. It's always very popular as part of a spread when I have people over -- very good on pretzel sticks. And it's a key component in my signature tacos.
+
+#+CAPTION: Big ol' bowl of queso with various vessels for transporting it to your mouth.
+[[file:chili-con-queso.jpg]]
+
+* Ingredients
+
+1. Butter; as-needed
+2. Whole Milk; as-needed
+3. Onion (large, diced); 1
+4. Jalapeño pepper (diced); 2
+5. Pepper Jack Cheese (shredded); 0.25 lb
+6. Velveeta (1" cubes); 1 lb
+7. Ro★Tel (original); 1 can
+
+* Equipment
+
+- Knife (any)
+- Chopping board
+- Braiser or deep frying pan
+
+* Steps
+
+1. Melt butter in a pan and sauté the onion and jalapeño.
+2. Add the Ro*Tel, scraping up any fond that accumulated.
+3. Add the pepper jack cheese, followed by the Velveeta.
+5. Thin the sauce out to your desired consistency with whole milk.
+
+# * Change Log