Santa Fe School of Cooking Cookbook: Spirited Southwestern Recipes

Santa Fe School of Cooking Cookbook: Spirited Southwestern Recipes

by Susan D. Curtis
     
 

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Cooking School Expertise, in Your Own Home

The expert chefs at the Santa Fe School of Cooking give you everything you need to create your own Southwestern feasts!

Sample the irresistible recipes for Southwestern cuisine:

Grilled shrimp in achiote marinade, blue cornmeal pancakes, piloncillo baked apples with cajeta, berry-pecan flan, roast turkey

Overview

Cooking School Expertise, in Your Own Home

The expert chefs at the Santa Fe School of Cooking give you everything you need to create your own Southwestern feasts!

Sample the irresistible recipes for Southwestern cuisine:

Grilled shrimp in achiote marinade, blue cornmeal pancakes, piloncillo baked apples with cajeta, berry-pecan flan, roast turkey with mole poblano, southwestern gravlax

Product Details

ISBN-13:
9780879058739
Publisher:
Smith, Gibbs Publisher
Publication date:
09/11/1998
Pages:
176
Product dimensions:
8.50(w) x 10.00(h) x 0.43(d)
Age Range:
18 Years

Read an Excerpt

Introduction

The Native Americans of northern New Mexico were people with a strong sense of community and a highly refined ability to live in harmony with their surroundings. They grew crops using canals and ditches to take advantage of the perennial rivers and undependable precipitation. In concert with the seasonal rhythms, they grew, harvested, and stored corn, beans, pumpkins, and gourds. Wild harvests were part of the native diet, including roots of wild onions, milkweed and seed pods, and nuts from oaks and pinons. Meat from mountain sheep, deer, squirrel, prairie dog, mountain lion, badger, fox, and field mouse was eaten on special occasions. The pueblos never domesticated animals for food.

Sample recipe:

Salad:

4 cups cooked black beans, or two 15-ounce cans, rinsed and drained

1 cup cooked wild rice

2 cups frozen corn, thawed

2 cups cooked orzo, thawed

1/2 cup diced red pepper

1/2 cup chopped red onion

3 fresh jalapeno chiles, seeded and minced

1/2 cup cilantro

Vinaigrette:

1/2 cup red wine vinegar

1/2 cup olive oil

2 tablespoons lime juice

1 teaspoon toasted ground cumin seed

1 teaspoon salt, or to taste

1. Mix all salad ingredients together. In a small bowl, whisk all vinaigrette ingredients together.

2. Pour vinaigrette over salad ingredients and combine well. Let the mixture set at room temperature for 1 hour before serving.

Meet the Author

Susan Curtis, owner of the school, is a member of the International Association of Culinary Professionals and of Les Dame d'Escoffier.

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