The host of a highly popular PBS series, Patias Mexican Table, and a self-described aoverloaded soccer mom with three kids and a powerful blender, a Pati Jinich has a mission. Sheas out to prove that Mexican home cooking is quicker and far easier than most Americans think. Her dishes are not blanketed with cheese, or heavy and fried, or based on complex sauces. Nor are they necessarily highly spicy. Surprising in their simplicity and freshness, they incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico. Dishes like Chicken An la Trash (itas delicious!), a one-pot meal that Pati gleaned from a Mexican restaurant cook; Mexican Meatballs with Mint and Chipotle; Sweet and Salty Salmon; and Mexican-Style Pasta can revitalize your daily repertoire. Youall find plenty of vegetarian fare, from Classic Avocado Soup, to Divorced Eggs (with red and green salsa), to Oaxaca-Style Mushroom and Cheese Quesadillas. Your friends and family will enjoy Tomato and Mozzarella Salad with Pickled Ancho Chile Vinaigrette; Crab Cakes with JalapeApo Aioli; and Chicken Tinga a (you can use rotisserie chicken), which makes a tasty filling for tortas and tostadas. Pati also shares exciting dishes for the holidays and other special occasions, including Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing; Spiral-Cut Beef Tenderloin; and Red Pozole (aa Mexican party in a bowla), which she served on her wedding day.Desserts like Triple Orange Mexican Wedding Cookies, Scribble Cookies (sandwich cookies filled with chocolate), and little Apricot-Lime Glazed Mini Pound Cakes are sophisticated yet simple to make.ALBANDIGAS CON CHIPOTLE a¹ SERVES 6 a¹ PREPARATION TIME: 10 MINUTES a¹ COOKING TIME: 40 MINUTES a¹ CAN BE MADE UP TO 2 DAYS AHEAD, ... Cook the rice in boiling salted water for about 6 minutes, or until al dente.
|Title||:||Pati's Mexican Table|
|Publisher||:||Houghton Mifflin Harcourt - 2013-03-05|