Welcome to Scribd, the world's digital library. Read, publish, and share books and documents. See more
Standard view
Full view
of .
Save to My Library
Look up keyword
Like this
253Activity
0 of .
Results for:
No results containing your search query
P. 1
Recipes from Fresh Mexico, by Marcela Valladolid

Recipes from Fresh Mexico, by Marcela Valladolid

Ratings:

4.8

(90)
|Views: 9,488 |Likes:
Published by The Recipe Club
Recipes included in this excerpt:
Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette
Butternut Squash-Chipotle Bisque
Jalepeno Roast Chicken with Baby Broccoli
Cilantro Tandoori Chicken with Grilled Pineapple Salsa
Poblano Rice Gratin
Bunuelos
Messy Cajeta Whipped Cream Napoleon

In Fresh Mexico, Marcela Valladolid shows how refreshing and easy to prepare the foods from her native country really are, delivering vibrant flavor without forcing home cooks to source hard-to-find ingredients or spend hours chained to the stove. Crunchy beef tacos, overstuffed burritos, and processed cheese-filled quesadillas may be America's idea of Mexican food, but Marcela is ready to change that.

Dedicated to traditional foods, Marcela also understands the difficulties of feeding a family on a weeknight. Her recipes are quick to pull together, using easy-to-find ingredients and simple cooking techniques. You’ll find dishes such as Cream of Avocado Soup with Lobster and Mango, Oaxaca-Style Short Ribs, and Fresh Guava Layer Cake revelatory in their depth of flavor.

With more than 100 delicious recipes and beautiful color photography throughout, Fresh Mexico introduces a new generation of Americans to the exciting, easy cuisine of modern Mexico.
Recipes included in this excerpt:
Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette
Butternut Squash-Chipotle Bisque
Jalepeno Roast Chicken with Baby Broccoli
Cilantro Tandoori Chicken with Grilled Pineapple Salsa
Poblano Rice Gratin
Bunuelos
Messy Cajeta Whipped Cream Napoleon

In Fresh Mexico, Marcela Valladolid shows how refreshing and easy to prepare the foods from her native country really are, delivering vibrant flavor without forcing home cooks to source hard-to-find ingredients or spend hours chained to the stove. Crunchy beef tacos, overstuffed burritos, and processed cheese-filled quesadillas may be America's idea of Mexican food, but Marcela is ready to change that.

Dedicated to traditional foods, Marcela also understands the difficulties of feeding a family on a weeknight. Her recipes are quick to pull together, using easy-to-find ingredients and simple cooking techniques. You’ll find dishes such as Cream of Avocado Soup with Lobster and Mango, Oaxaca-Style Short Ribs, and Fresh Guava Layer Cake revelatory in their depth of flavor.

With more than 100 delicious recipes and beautiful color photography throughout, Fresh Mexico introduces a new generation of Americans to the exciting, easy cuisine of modern Mexico.

More info:

Categories:Types, Recipes/Menus
Publish date: Aug 25, 2009
Added to Scribd: May 21, 2009
Copyright:Traditional Copyright: All rights reserved

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
Buy the full version from:Amazon
download as PDF, TXT or read online from Scribd
See more
See less

08/21/2013

pdf

text

original

 
www.ClarksonPotter.com
 
49
appetizers & small bites
mascarpone-stuffed squash blossomswith raspberry Vinaigrette
¹⁄ ³cup fresh raspberries¹⁄ ³cup chopped shallots¼ cup raspberry vinegar½ cup olive oilSalt and freshly groundblack pepper¹⁄ ³cup mascarponecheese1 teaspoon mincedcanned chipotle chilesin adobo sauce½ teaspoon minced freshthyme12 fresh squashblossoms, pistils removed Vegetable oil, for frying½ cup all-purpose flourBeer Batter (page 50)In Tijuana, as soon as the days get a little warmer, the streetvendors start to appear with giant bunches of squash blossoms. Igrew up eating squash blossoms sautéed and stuffed in quesa-dillas, served with fresh raspberries. The addition of mascarpone,an Italian triple-cream cheese, takes the dish to a whole new level.
Combine the raspberries, shallots, and vinegar in a blender orfood processor, and process to form a coarse puree. With themachine running, gradually add the olive oil. Season thevinaigrette with salt and black pepper to taste. Set aside.Mix the mascarpone, chipotle chiles and sauce, and thyme ina small bowl. Season the filling to taste with salt and pepper.Place the filling in a pastry bag fitted with a ¼-inch tip. Pipe thefilling into each squash blossom and twist the blossom at thetop to enclose it.Place a medium-size heavy saucepan over medium-high heatand add enough vegetable oil to reach one third of the way upthe sides of the pan. Heat the oil to 350°F.Dust the squash blossoms in the flour and then dip them intothe beer batter. Working in batches, fry the squash blossomsfor 3 minutes, or until they are golden brown. Transfer them topaper towels to drain. Arrange the squash blossoms on aplatter, drizzle with the raspberry vinaigrette, and serve.
serVes 4
tip 
no pastry bag? no worries. put the filling in a plastic bag and cuta
1
 ⁄ 
4
-inch hole in one of the corners.
www.ClarksonPotter.com

Activity (253)

You've already reviewed this. Edit your review.
jjlangel reviewed this
Rated 4/5
"There is no yellow cheese in Mexico" is the theme of this book! The author is trying to show off her Baja California family's "real" food, and I can't wait to try some of the recipes.
1 thousand reads
1 hundred reads
llanyi_254253833 liked this
ammanjillani liked this
sabrymedany liked this
amaria111 liked this
barbara_morana liked this

You're Reading a Free Preview

Download