it's that time of year...dive into recipes for greens!
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After months I still use these recipes on a regular basis--give it a try!
Love the small portions and tasty results. Definitely recommended.
Artisan bread at home is within your reach!
Many people feel a small kitchen limits cooking options. Find out how to live and eat well out of your small kitchen.
This book is a mixed bag...see more here.
Cupcakes may be trendy at bakeries every where. In many cases you can make an entire batch for not much more money. Get some great ideas here.
Amazing recipes and gorgeous little book with big surprises.
I meet people who say they don't eat much food from Latin cuisines because they don't like spicy dishes. Sometimes convincing them heat isn't the only flavor profile for these great recipes can be tough. Too often "gringos" only find their way to foods that have been basically "dumbed down". In many food traditions, the best fare comes from practices that didn't translate into popular restaurants fifteen to twenty years ago.
I believe our tastes in the United States and other areas have grown up. Most of us don't want to be trapped by these stereo-typed flavors that have nothing to do with real home-cooking in other cultures. Fortunately, this next cookbook gives you accessible ways to experience authentic flavors in your home kitchen. And those tastes are fabulous! Title: Latin Grilling: Recipes to Share, from Patagonian Asado to Yucatecan Barbecue and More Author: Lourdes CastroPhotographer: Tara DonnePublisher: Ten Speed Press an imprint of the Crown Publishing Group, a division of Random House, Inc., New YorkPublisher’s Address: 1745 Broadway, New York, NY 10019ISBN (13): 978-1-60774-004-9List Price US: $22.00 I lived on the Gulf Coast of Florida for three years and fell hard for Cuban food during my stay. Thanks to that ongoing food-affair, this Latin Grilling cookbook definitely needed some of my attention. The breadth of cultures and resulting flavors presented is interesting, educational, and just plain fun. Fixing tasty food on the grill is a basic pleasure during nice weather. A variety of qualities make the presentation of this book unique. The book focuses on menu groupings of recipes. As a results it's easy to round out your experience with new flavors. Ms. Castro does a great job balancing the meals presented. Fresh, simple salads compliment complicated rubs or marinates while drawing on tastes local to the highlighted grill recipes. With specific instructions and lovely photographs, you won’t have any trouble assembling the elements for great results.My family really enjoyed our test recipes. When I asked which single recipe to choose as the review focus, we had trouble selecting just one. The Mexican Chocolate Cupcakes on page 38 create an intense chocolate flavor similar to brownies with a much lighter texture. Top the cupcakes with the suggested Cajeta Buttercream recipe for an extremely decadent treat. The Cuban grilled pork also placed high on our recommendation list. The citrus base and juicy pork exactly represents one of the things I feel in love with during my time in Florida.The winner, however, was the Chile-Rubbed Tuna Steak with Avocado and Lime. Try this recipe—it will absolutely inspire your taste buds. Once you’re familiar with this rub and grilling the tuna, you can expand how you use the combination in a variety of ways. Chile-Rubbed Tuna Steak with Avocado and LimeChile Rub ¾ c chipotle chile powder ¼ c ancho chile powder 4 teaspoons grown cumin 2 tablespoons plus 2 teaspoons dried oregano 4 teaspoons salt ½ teaspoon cayenne pepper 4 pounds tuna, portioned into 8 (1-inch-thick) steaks 3 Haas avocado, sliced and sprinkled with lime juice 5 limes, quartered Cilantro sprigs for garnish Prepare the Rub: Put all the rub ingredients in a blow and mix well. Set aside. Heat the Grill and Prepare the Tuna: Heat your grill to high (550º F) and close the lid. Wait at least 15 minutes before continuing.Place all of the rub on a large plate or cutting board. Working with one tuna teak at a time, gentle press the steak unto the rub mix, creating a spice crust on all sides of the fish. Set aside and repeat with the rest of the steaks. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs. Place the tuna steaks on the grill and cook until the reach the desired doneness: on average, a 1-inch tuna steak takes about 2 minutes per side to be cooked are and about 3 minutes per side for medium-rate. Keep in mind you are grilling on high heat and the fish will cook quickly. Serve: Place the tuna on a large platter and garish with sliced avocado, limes wedges, and springs of cilantro.You may benefit from some tips for finding the right chile powders. In some areas, even the ethnic cooking section of your market may not have these options. However, definitely start here first. Although you may find some of the more specialized chile powders in the standard spice section, they are often more expensive and not as fresh. You still may want locate a Carniceria, or Latin meat market, for the best selection. When you’re ready to try additional recipes from Latin and South America, here are a few other titles you may find interesting. “The Book of Latin American Cooking,” by Elisabeth Lambert Ortiz available from the publisher Ecco. Surprisingly, one of the corporate-style books is also an excellent source for Latin techniques and recipes: “Williams-Sonoma Essentials of Latin Cooking: Recipes and Techniques for Authentic Home-Cooked Meals.” This book is attributed to Williams-Sonoma and published by Oxmoor House. Many families, regardless their cooking heritage, find the foods from South and Central America satisfying additions to regular meals. Perhaps “Latin Grilling” is just the book to spice up your table each week. See Ten Speed Press for all copyrights. Originally created for Midwest Book Review, see "Heidi's Shelf." |