Jane Butel's Simply Southwestern

Jane Butel

Description

- Review copy mailing to influencers and media
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Owner of Jane Butel’s Southwest Cooking School, voted “Best in the US” by several agencies including Bon Appetit Magazine. (active alumni of 3,000)

Jane Butel: is the author of 22 cookbooks with six million copies sold and five bestsellers.

Runs www.janebutelcooking.com with over 10,000 views per month. E-newsletter—5,000 opt-in subscribers

Owner of Pecos Valley Spice Co. (PVSC) sells spices and gift sets via direct mail, department stores and gourmet stores—treasured source of pure SW chiles and ingredients.

Former Les Dames D’Escoffier Board Member

Sujets

• American Cooking
• Ethnic Cooking
• Regional cooking
• Cooking

Informations

• Publié par: Turner Publishing Company
• Date de parution: 22 novembre 2016
• Nombre de lectures: 1
• EAN13: 9781681624587
• Langue: English

Extrait

Jane Butel s
SIMPLY SOUTHWESTERN
Authentic Recipes for Enduring Traditions
Turner Publishing Company
Nashville, Tennessee
New York, New York
www.turnerpublishing.com
Copyright 2016 by Jane Butel. All rights reserved.
Jane Butel s Simply Southwestern: Authentic Recipes for Enduring Traditions
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, [phone], fax [phone]. Requests to the Publisher for permission should be addressed to Turner Publishing Company, 424 Church Street, Suite 2240, Nashville, Tennessee, [phone], fax [phone], e-mail: [e-mail] .
Limit of Liability/Disclaimer of Warranty: While the publisher and the author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor the author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.
Cover design: Maddie Cothren
Book design: Mallory Collins
Library of Congress Cataloging-in-Publication Data
Names: Butel, Jane, author.
Title: Simply Southwestern : authentic recipes for enduring traditions / Jane Butel.
Description: Nashville, Tennessee : Turner Publishing Company, [2016] | Includes bibliographical references and index.
Identifiers: LCCN 2016017927 | ISBN 9781681624563 (pbk. : alk. paper)
Subjects: LCSH: Cooking, American--Southwestern style. | Cooking--Southwestern States. | LCGFT: Cookbooks.
Classification: LCC TX715.2.S69 B885 2016 | DDC 641.5979--dc23
LC record available at https://lccn.loc.gov/2016017927
9781681624563
Printed in the United States of America
16 17 18 19 20 10 9 8 7 6 5 4 3 2 1
I dedicate this book to my wonderful Literary Agent, whom I was with 35 years, Sidney Kramer, who really encouraged me to write this book and also to Louis Christen, who continually encouraged me at home .
C ONTENTS
Introduction
Popular Ingredients and Basic Preparations
Appetizers from A to Z
Breads from Basic to Bountiful
Sassy Soups and Sauces
Zesty Main Dishes
Exciting Salads
Vegetables-Not a Boring One in Sight
Rice and Pasta Dishes
Beverages to Sip On
Blissful Desserts
Index
I NTRODUCTION
Southwestern cooking has become the label that best fits American-Mexican border cooking. The expression of Southwestern cooking varies from state to state, with New Mexico being the oldest or perhaps developing the first culinary style in all of the Americas. It was in the Rio Grande valley where literally East met West. The earliest settlers came over the Bering Strait most likely during the Ice Age, walking along the ridge of mountains from the Arctic until they ended up in New Mexico.
At that time, the Rio Grande was indeed grand and was probably the first warm water they reached, so they stayed and created villages, called pueblos. There are nineteen pueblos in New Mexico that were never moved or interrupted by the Spanish settlers who came in the early 1500s.
The Spanish brought quite a bit to the Americas. Wheat, sugar, pork, and pork products were their main contributions. Later, fruit trees, grapevines, and exotic herbs and spices were brought by the clergy who came and built churches in each of the pueblos beginning in the 1600s.
The original larder or food groups that the Native Americans cooked with totaled less than ten: the Night Shade family members (a botanical file of fruits and vegetables emanated in the Americas), chiles, tomatoes, potatoes, the Trilogy of Corn, gourd family members (all manner of squash and melons), and legumes (beans of which the pinto is the most popular as well as the healthiest of all beans). Next came the flavorings, which featured the lily family of onions and garlic and the yerba bueno or good herb, also known as mint.
The rugged, highly spiced and flavored cuisine had its roots well established eons ago. And now, according to market research, the Southwestern taste is the most popular in America; tortillas outsell bread, bagels, and muffins, and the margarita is the most popular cocktail.
Growing up with my family straddling both sides of the border, I have fond memories of my uncle who ran a huge American program called the Alftoso, which was a joint program between the US and Mexico to eliminate hoof-and-mouth disease. My uncle, a veterinarian who was in charge of the American side in Mexico, had a jalape o pickle eating contest with my dad. Chiles and chilis were mainstays of our diet. And my favorite food as a child was chili.
This collection of recipes comprises my favorites developed over time as a cooking school teacher, restaurant consultant and owner, as well as a cookbook author. I take great pride in sharing these with you.
P OPULAR I NGREDIENTS AND B ASIC P REPARATIONS
A VOCADOS
The best avocados for Southwestern cooking are the Haas variety. Fuertes are second best. These two types are buttery and not stringy, making very good guacamole.
C HILES
When selecting chile pods, the broader the shoulder, the more blunt the stem, and the lighter the color, the milder a chile will be. Since chiles can have a broad difference in piquancy even on the same plant, it is important to look for those characteristics, especially if you have a heat preference.
Green chiles, which are unripe or a seasonal variation of red chiles, are very popular in New Mexican cooking. And it s not surprising when you know that New Mexico is one of the largest chile producing states. Before refrigeration, there was only canning and drying of the chiles. Not wanting the reduced flavor of either, the native population ate the green chiles morning, noon, and night.
Most red or green chiles are interchangeable within the color. However, you should not substitute green chile for red chile in most recipes. You can substitute a different variety of green chile for a green chile that is specified. The same goes for red chiles. With red chiles, if you prefer pods over the powder, you can follow the directions below. I have always preferred the powders because they have a more predictable flavor, meaning that most processors grind the chiles and blend them to a certain profile. With the pods, you never know how hot or mild the chile will be as chiles heat level is highly dependent on the weather. If it is hot and dry, the chiles can be up to 15 percent hotter.
P ARCHING F RESH C HILES
When you cook with fresh green chiles, I recommend that you parch or roast them to remove the tough outer skin. The process-intense direct heat on the peel of the chile that leaves the flesh uncooked-is easy enough, but if you are not used to the sting of chiles, you may want to wear rubber gloves or generously butter your hands to prevent a burn from the chiles irritating oils.
To parch chiles, first wash them, removing all sand and dirt. Leave the stem on. Then pierce each one with a sharp knife, about 1 inch down from the stem.
T O P ARCH A F EW C HILES :
Set up an ice water bath in a large bowl next to the stove. Place each chile directly on a medium-hot electric surface unit, or hold it with tongs or a meat fork over a gas burner on medium-high heat. Using tongs, carefully rotate the chiles until the skin is charred on all sides, about 2 to 5 minutes. Then plunge the roasted chiles into the ice bath. Allow the chiles to soak until cool to the touch. Then use your fingers to peel away the skin from stem to tip.
T O P ARCH L ARGE Q UANTITIES OF C HILES :
If using an electric oven, cover the entire top rack with heavy aluminum foil and place it 4 inches from the broiler unit. If you have a gas oven, cover the broiler rack with foil and place the rack in the closest position to the broiler. (For smaller quantities, cover a baking sheet with foil, and place it on an uncovered rack.)
Preheat the broiler. Set up an ice water bath in the sink or a very large bowl. When the broiler is hot, carefully place a single layer of chiles on the foil-covered rack or baking sheet and cook until the skin begins to blister on top, about 1 to 2 minutes. Carefully turn the chiles using long tongs or a metal meat fork, and continue to cook until the skins are blistered all over, about 3 to 4 minutes more. Watch the chiles closely-they burn quickly. As soon as the chiles are parched, immerse them in the ice bath.
Once the chiles have cooled to the touch, simply pull off the skin in strips, working from the stem to the tip-it should come away easily. Keep the stems on if preparing chiles rellenos, or remove them if using the chiles in other ways. For a milder roasted chile, slice open the pods and strip out the seeds and veins with the backside of a knife.
F REEZING P ARCHED C HILES
Once you ve prepared your chiles, you can use them right away or freeze them for later use. To freeze parched chiles, drain them well after removing them from the ice water bath. Then place them on cookie sheets and freeze them. Do not peel the chiles -leaving the skin on now gives you more flexibility of use later. Package the flash-frozen chiles in plastic freezer bags. To use in a recipe, prepare th