I am a little addicted to cookbooks. I get a cookbook from my husband every Christmas. He surprised me with Rick Bayless' Mexico One Plate at a Time. We had watched the Top Chef Masters TV show and I was impressed with how pleasant Rick Bayless seemed, how professional. It actually was amazing that the master chefs seemed to have a completely different vocabulary and way of treating each other than their younger counterparts.
So, my main stakeholder is addicted to Mexican food. To his credit, I am not sure if he has ever bought me a Mexican cookbook. I decided to start with his favorite soup, Pozole. Rick Bayless' pozole is a pork and hominy stew. The broth takes some time to make. And, you have to buy pork feet, or trotters. Rick recommends fresh or frozen nixtamal corn or dried pozole. I couldn't find either here in San Antonio. I have since located a source for mailordered dried pozole . I'll probably order some for next time, there are a few more specialty stores that I want to try. Any way, I used canned hominy, rinsed well. It had a delicious flavor.
I'm enjoying reading the cookbook, the stories, the respect for the food and the cooking. Great fun.
Don't you just love new cookbooks? The kids got me the Pioneer Woman's Cookbook for Christmas this year. I'm not sure if I'll actually make anything from it, but it just tickled me that they'd paid enough attention to my ramblings and knew I was a fan of her blog.
ReplyDeleteI love Rick Bayless, I have Mexican Everyday, and everything I've made from it came out fantastic. Of course, I had to place an order at Penzey's spices for all the dried chiles that I simply had to have, but I'm all set now. Also, I love the picture.
ReplyDeleteMags, I just want to go walk around her farm sometime.
ReplyDeletePam, I still have a week off from school, so I hope to make a few more recipes.