Santa Fe School of Cooking Cookbook: Spirited Southwestern Recipes

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!

"Susan Curtis's new book on Southwestern cooking catches all the vibrant flavors and earthy aromas of my favorite cuisine. What Susan has done is to magically transport the enchanted foods of the Southwest into your home kitchen." --Mark Miller, Coyote Cafe

"The Santa Fe School of Cooking Cookbook beautifully captures ...

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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!

"Susan Curtis's new book on Southwestern cooking catches all the vibrant flavors and earthy aromas of my favorite cuisine. What Susan has done is to magically transport the enchanted foods of the Southwest into your home kitchen." --Mark Miller, Coyote Cafe

"The Santa Fe School of Cooking Cookbook beautifully captures the spirit, and the flavors, of Santa Fe--a must-have for lovers of Southwestern cuisine." --Dean Fearing, The Mansion on Turtle Creek

"Cooks at all levels will enjoy the Southwest traditions this book offers. The Santa Fe School of Cooking Cookbook helps to keep alive an exciting, authentic regional cuisine." --Robert del Grande, Cafe Annie

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

The chefs of the renowned Santa Fe School of Cooking present mouthwatering recipes such as Chipotle Shrimp with Corn Cakes, Chama River Salmon Tamales, Nirvana MaƱana Beans, and Berry-Pecan Flan.

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Product Details

  • ISBN-13: 9780879058739
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 9/11/1998
  • Edition number: 2
  • Pages: 176
  • Sales rank: 1,217,786
  • Product dimensions: 8.50 (w) x 10.00 (h) x 0.43 (d)

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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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.

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Table of Contents

Foreword

Acknowledgements

Introduction

All About Chiles

Appetizers: Fiesta Fare

Centerpiece Soups

Salads that Sing

Memorable Main Courses

Southwestern Breads and Muffins

Spicy Sauces, Sizzling Salsas, and Snappy Relishes

Side Dishes, Santa Fe Style

Sweet Endings: Southwestern Desserts

Celebration Beverages

Where to Find it: Sources for Southwestern Ingredients

Index

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