Contemporary Southwest: The Cafe Terra Cotta Cookbook

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Overview

In her first cookbook, chef and restaurateur Donna Nordin brings together 85 recipes for the food that has earned her national acclaim and repeatedly landed Café Terra Cotta on lists of America's best restaurants. Donna's passion for spice has long been the guiding principle of her restaurant, and her flavorful, innovative CONTEMPORARY SOUTHWESTERN cooking has kept diners coming back again and again. While all her dishes dazzle the palate, a subtle Garlic Custard and smooth Avocado Vichyssoise are as much a part of her repertoire as the fiery punch of Fried Jalapeño Ravioli. Donna's signature style carries over into the dessert course with a tequila-laced chocolate Arizona Princess Cake, ...

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Overview

In her first cookbook, chef and restaurateur Donna Nordin brings together 85 recipes for the food that has earned her national acclaim and repeatedly landed Café Terra Cotta on lists of America's best restaurants. Donna's passion for spice has long been the guiding principle of her restaurant, and her flavorful, innovative CONTEMPORARY SOUTHWESTERN cooking has kept diners coming back again and again. While all her dishes dazzle the palate, a subtle Garlic Custard and smooth Avocado Vichyssoise are as much a part of her repertoire as the fiery punch of Fried Jalapeño Ravioli. Donna's signature style carries over into the dessert course with a tequila-laced chocolate Arizona Princess Cake, just one of many sophisticated studies in flavor.

Product Details

  • ISBN-13: 9780962734588
  • Publisher: Harlow & Ratner
  • Publication date: 2/15/1995
  • Pages: 168
  • Product dimensions: 8.38 (w) x 10.36 (h) x 0.79 (d)

Meet the Author

DONNA NORDIN studied classic French cooking at Le Cordon Bleu and pastry with Gaston Lenotre, both in Paris. Donna lives in Tucson, Arizona, where she owns and operates the first Café Terra Cotta, considered one of the pioneering restaurants of the new Southwestern cuisine. She also operates the second Café Terra Cotta, in Scottsdale, and two other Tucson restaurants: the Tohono Chul Tea Room and Trio.

Read an Excerpt


Excerpt


Southwestern Gazpacho

Gazpacho is a hot weather favorite, and in Arizona that means nearly year round. The addition of a chopped poblano and cilantro gives this classic dish a southwestern flair. For an additional kick add a jigger of beer to each bowl just before serving.

Serves 8

6 medium tomatoes, peeled and seeded 2 medium white onions 5 cups tomato juice 2 medium red bell peppers, seeded 2 medium green bell peppers, seeded 2 small cucumbers, peeled and seeded 1 poblano chile, seeded and deveined 1/4 cup balsamic vinegar 1/2 cup olive oil 1 tablespoon minced garlic 1 teaspoon salt 1 teaspoon black pepper 1/2 teaspoon cayenne pepper Coarsely chopped cilantro, for garnish Sour cream, for garnish

1. Pureé the tomatoes and one of the onions in a food processor or blender until smooth, adding some of the tomato juice to liquefy. Dice the peppers, cucumbers, chile, and remaining onion and stir them into the pureé.

2. Whisk the vinegar, oil, and garlic together in another bowl. Stir in the diced vegetables and the tomato pureé. Add the balance of the tomato juice, making sure the ingredients are well blended. Whisk in the seasonings, adjusting to taste.

3. Chill and serve in soup bowls, garnished with chopped cilantro and a dollop of sour cream.


Note: Try adding some yellow bell peppers when available for extra color.

Variation: Recently at the restaurant we have begun to present this dish in a more dramatic way. Instead of mixing the diced vegetables into the tomato pureé in step 1, layer a small portion of each in a juice glass, then unmold it into the center of a deep plate or a shallow soup bowl. Combine the remaining ingredients and spoon them around the vegetable towers.

Excerpted from Contemporary Southwest by Donna Nordin. Copyright © 2000 by Ten Speed Press, Berkeley, CA. Excerpted by permission. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.


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