Southwest Flavors: Santa Fe School of Cooking

Overview

In this long-awaited follow-up to the original Santa Fe School of Cooking Cookbook, authors Susan Curtis and Nicole Curtis Ammerman share dozens of new recipes, techniques, traditions, and flavors from one of America's culinary hotspots. For over fifteen years, visitors to Santa Fe have learned that the best meal you'll have in Santa Fe, you may have cooked on your own at this foodie landmark! Fresh ingredients, local foods and products, Native American and Mexican flavors, and the blessed green chile are the ...

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Overview

In this long-awaited follow-up to the original Santa Fe School of Cooking Cookbook, authors Susan Curtis and Nicole Curtis Ammerman share dozens of new recipes, techniques, traditions, and flavors from one of America's culinary hotspots. For over fifteen years, visitors to Santa Fe have learned that the best meal you'll have in Santa Fe, you may have cooked on your own at this foodie landmark! Fresh ingredients, local foods and products, Native American and Mexican flavors, and the blessed green chile are the hallmarks for Santa Fe-style cooking. Now anyone can share in the expertise of the some of the Santa Fe area's top chefs with this new cookbook that features original recipes exemplifying traditional New Mexican, Spanish, and contemporary Southwestern cuisine of the region.

Chapters cover:

Chiles

Wines of New Mexico

Equipment to have

Techniques for cooking in the Southwest way

Bibliography

Suppliers and resources

Complete index

Recipes include:

Appetizers

Side dishes

Accompaniments and sauces

Soups and salads

Main dishes

Desserts

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Editorial Reviews

Publishers Weekly
Curtis, author of Santa Fe School of Cooking Cookbook and founder of the school, teams with daughter Nicole in this instructive and appetizing look at New Mexican cuisine. Drawing on recipes from the school, the pair pay proper homage to the chili, which features prominently in most recipes. They provide a list of their favorite types of chilis, introducing readers to the spicy, orange aji amarillo; the woodsy, dark red cascabel; and the sweet, smoked monta. Recipes for rice and salsa abound, but poultry, seafood, beef and pork dishes are also prevalent. Recipes range from classics, like the Spanish Tortilla, to the unusual, such as Stuffed Squash Blossoms with Fresh Tomato Sauce. New Mexican twists add flair to mundane dishes such as Southwestern Caesar Salad, which includes red chile croutons, and Dixon Apple Pie Tamales. The authors also offer helpful techniques for assembling tamales, making sopaipillas (light, fluffy fried dough) and working with nopales (cactus paddles). Throughout, they explore related topics such as "wildcrafting," New Mexican wines and Mexican vanilla. Particularly useful is the section listing sources for unusual and hard-to-find southwestern ingredients. Color photos. (May) Copyright 2006 Reed Business Information.
Library Journal
Curtis opened her cooking school in 1989, and in 1993, Ammerman, her daughter, joined her there as manager. Their first cookbook was published in 1995; this second one includes new recipes and reflects the school's evolving curriculum. Originally, the classes emphasized traditional New Mexican cooking, but now there are other dishes from the various cultures-Native American, Mexican, Spanish, and Anglo-that are all part of what became known as Southwestern food, along with some lighter dishes. Featured here are more than 100 recipes, numerous sidebars on ingredients and techniques, with a separate chapter on chiles, and color photographs throughout. When Southwestern cooking first became popular almost two decades ago, a slew of cookbooks appeared, but this is one of the few recent titles on the topic. For most collections. Copyright 2006 Reed Business Information.
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Product Details

  • ISBN-13: 9781586856977
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 4/13/2006
  • Series: Southwest Flavor
  • Pages: 224
  • Product dimensions: 8.50 (w) x 10.00 (h) x 0.75 (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

Cheese, Herb, and Ham Pastries

1 package (17.3 ounces) frozen puff pastry sheets, thawed

2 to 3 tablespoons Dijon or any other dark coarse-grain mustard

1/4 cup combination chopped fresh herbs such as thyme, parsley, basil, chives, and tarragon

1/2 pound thinly sliced ham (such as Black Forest, prosciutto, or coppa)

1/2 pound sliced Swiss, provolone, or Havarti cheese

1 egg, beaten

1 tablespoon cream

Lay one of the pastry sheets on a work surface. Spread with mustard, sprinkle on herbs, and then lay ham and cheese slices evenly on pastry, leaving 1/2-inch border on all sides. Top with second sheet of pastry and crimp edges. Make very light cuts on the diagonal about 1 inch apart on the pastry to form a diamond design. Make an egg wash by beating together the egg and cream. Brush pastry with egg wash and bake on a baking sheet lined with parchment paper or Silpat for 20 to 25 minutes at 425° F until golden and puffed. Remove from oven; cool 10 minutes before cutting into 2-inch squares.

Makes 8 servings (3 each)

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Table of Contents

Contents

Acknowledgments

Foreword

Introduction

Staff photo and bios

Chiles

Frequently Asked Questions

Appetizers

Side dishes

Odds and Ends

Soups and salads

Main dishes

Desserts

The story of Mexican Vanilla

Equipment

Bibliography

Suppliers or resources

Index

Vignettes

Typical Class-Beginning of book

Lawrence Product Line, wildcrafting-farmers

Wines of New Mexico -entrée section

Farmers Market -Soups and Salads or Side Dishes

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