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tip No pastry bag? No worries. Put the filling in a plastic bag and cut
a 1 ⁄4-inch hole in one of the corners. appetizers & small bites 49
www.ClarksonPotter.com
Serves 4
tip No pastry bag? No worries. Put the filling in a plastic bag and cut
a 1 ⁄4-inch hole in one of the corners. appetizers & small bites 49
www.ClarksonPotter.com
Serves 8
Butternut Squash–
Chipotle Bisque
1 medium butternut While winter squash and pumpkins aren’t usually associated with
squash Mexican food, they are actually found in many dishes across the
3 tablespoons olive oil country, especially in Oaxaca. The candied flesh is used in des-
1½ cups chopped onion serts, and its seeds are used in sauces called pipiáns. This
recipe utilizes both the flesh of butternut squash, which is roasted
½ cup chopped celery
until it caramelizes, and the seeds, which are toasted for a crunchy
½ cup chopped carrot
garnish. Serve this hearty bisque for dinner on a cool autumn night,
2 garlic cloves, minced or pour it into individual shot glasses for a savvy appetizer.
6 cups chicken broth
Salt
3 teaspoons minced Preheat the oven to 400°F.
canned chipotle chiles Cut the squash in half lengthwise. Scoop out the seeds,
in adobo sauce
discarding as much stringy pulp as possible, put them in a
½ cup Mexican crema
(see page 70) or sour sieve, and rinse them under cold running water. Set the seeds
cream aside.
Freshly ground black Using 1 tablespoon of the olive oil, grease a glass baking
pepper
dish. Place the butternut squash in the dish, cut side down.
Pierce the squash all over with a fork. Roast for 45 minutes, or
until very tender. Let it cool.
Heat the remaining 2 tablespoons oil in a large heavy pot
over medium-high heat. Add the onion, celery, and carrot.
Sauté for 10 minutes, or until just tender. Add the garlic and
sauté for 2 minutes. Scoop the flesh of the butternut squash
into the pot and stir. Add the chicken broth and bring to a
Recipe Continues
tip Did you know that chipotle chiles are dried smoked jalapeños? The
heat of canned chipotles varies by brand. If they are too spicy for your
68 fresh Mexico taste buds, use the adobo sauce that accompanies them instead. SOUPS & SALADS 69
www.ClarksonPotter.com
Serves 8
Butternut Squash–
Chipotle Bisque
1 medium butternut While winter squash and pumpkins aren’t usually associated with
squash Mexican food, they are actually found in many dishes across the
3 tablespoons olive oil country, especially in Oaxaca. The candied flesh is used in des-
1½ cups chopped onion serts, and its seeds are used in sauces called pipiáns. This
recipe utilizes both the flesh of butternut squash, which is roasted
½ cup chopped celery
until it caramelizes, and the seeds, which are toasted for a crunchy
½ cup chopped carrot
garnish. Serve this hearty bisque for dinner on a cool autumn night,
2 garlic cloves, minced or pour it into individual shot glasses for a savvy appetizer.
6 cups chicken broth
Salt
3 teaspoons minced Preheat the oven to 400°F.
canned chipotle chiles Cut the squash in half lengthwise. Scoop out the seeds,
in adobo sauce
discarding as much stringy pulp as possible, put them in a
½ cup Mexican crema
(see page 70) or sour sieve, and rinse them under cold running water. Set the seeds
cream aside.
Freshly ground black Using 1 tablespoon of the olive oil, grease a glass baking
pepper
dish. Place the butternut squash in the dish, cut side down.
Pierce the squash all over with a fork. Roast for 45 minutes, or
until very tender. Let it cool.
Heat the remaining 2 tablespoons oil in a large heavy pot
over medium-high heat. Add the onion, celery, and carrot.
Sauté for 10 minutes, or until just tender. Add the garlic and
sauté for 2 minutes. Scoop the flesh of the butternut squash
into the pot and stir. Add the chicken broth and bring to a
Recipe Continues
tip Did you know that chipotle chiles are dried smoked jalapeños? The
heat of canned chipotles varies by brand. If they are too spicy for your
68 fresh Mexico taste buds, use the adobo sauce that accompanies them instead. SOUPS & SALADS 69
www.ClarksonPotter.com
Serves 4
www.ClarksonPotter.com
Serves 4
www.ClarksonPotter.com
Serves 4 to 6
Brussels Sprouts
in Morilla Cream
3 tablespoons unsalted It really is good to eat your brussels sprouts, and this morilla cream
butter sauce, made with toasted sunflower seeds, will make a believer out
2 pounds brussels of anyone. My father owns a plantation in San Quintín, Baja, where
sprouts, halved
he grows and exports vegetables, including brussels sprouts.
1 cup chicken broth When I was young he would bring them home by the overflowing
½ cup roasted salted crateful—leaving me and my mother to come up with new, exciting
sunflower seeds ways to prepare them. This is my favorite recipe for serving the
3 scallions (white and sprouts with a meal. For snacking, I love them coated with a little
pale green parts only), olive oil, sea salt, and black pepper and roasted until very crisp.
minced
1 morilla chile, stemmed,
seeded, and very thinly
sliced
Melt 2 tablespoons of the butter in a large heavy saucepan
½ cup heavy cream over medium-high heat. Add the brussels sprouts and stir for
Salt and freshly ground 1 minute to coat them with the butter. Add the broth, cover, and
black pepper
simmer for 7 minutes, or until the brussels sprouts are tender.
Uncover and continue to simmer for 4 minutes, or until all of
the broth evaporates. Transfer the brussels sprouts to a
medium bowl.
Melt the remaining 1 tablespoon butter in the same pan.
Add the sunflower seeds, scallions, and chile and sauté for
2 minutes, or until the nuts are toasted and the chile is tender.
Stir in the cream and bring to a boil. Reduce the heat, return
the brussels sprouts to the pan, and toss to coat them with the
cream. Season the brussels sprouts to taste with salt and
pepper, and serve.
sides 145
www.ClarksonPotter.com
Serves 4 to 6
Brussels Sprouts
in Morilla Cream
3 tablespoons unsalted It really is good to eat your brussels sprouts, and this morilla cream
butter sauce, made with toasted sunflower seeds, will make a believer out
2 pounds brussels of anyone. My father owns a plantation in San Quintín, Baja, where
sprouts, halved
he grows and exports vegetables, including brussels sprouts.
1 cup chicken broth When I was young he would bring them home by the overflowing
½ cup roasted salted crateful—leaving me and my mother to come up with new, exciting
sunflower seeds ways to prepare them. This is my favorite recipe for serving the
3 scallions (white and sprouts with a meal. For snacking, I love them coated with a little
pale green parts only), olive oil, sea salt, and black pepper and roasted until very crisp.
minced
1 morilla chile, stemmed,
seeded, and very thinly
sliced
Melt 2 tablespoons of the butter in a large heavy saucepan
½ cup heavy cream over medium-high heat. Add the brussels sprouts and stir for
Salt and freshly ground 1 minute to coat them with the butter. Add the broth, cover, and
black pepper
simmer for 7 minutes, or until the brussels sprouts are tender.
Uncover and continue to simmer for 4 minutes, or until all of
the broth evaporates. Transfer the brussels sprouts to a
medium bowl.
Melt the remaining 1 tablespoon butter in the same pan.
Add the sunflower seeds, scallions, and chile and sauté for
2 minutes, or until the nuts are toasted and the chile is tender.
Stir in the cream and bring to a boil. Reduce the heat, return
the brussels sprouts to the pan, and toss to coat them with the
cream. Season the brussels sprouts to taste with salt and
pepper, and serve.
sides 145
www.ClarksonPotter.com
Serves 4
Buñuelos
½ cup sugar The smell of fried tortillas and cinnamon engulfed our home during
1 teaspoon ground the Christmas season as my mom made dozens of these crunchy
cinnamon treats and wrapped them in cellophane to give to friends and fam-
Vegetable oil, for frying ily. I’ve now taken over the tradition, and my son loves to help me
cut the tortillas into holiday shapes with cookie cutters or scissors
Six 8-inch flour tortillas,
whole or cut into shapes before I fry them. Using authentic Mexican tortillas (lard and all)
makes all the difference.
desserts 197
www.ClarksonPotter.com
Serves 6
Buñuelos
½ cup sugar The smell of fried tortillas and cinnamon engulfed our home during
1 teaspoon ground the Christmas season as my mom made dozens of these crunchy
cinnamon treats and wrapped them in cellophane to give to friends and fam-
Vegetable oil, for frying ily. I’ve now taken over the tradition, and my son loves to help me
cut the tortillas into holiday shapes with cookie cutters or scissors
Six 8-inch flour tortillas,
whole or cut into shapes before I fry them. Using authentic Mexican tortillas (lard and all)
makes all the difference.
desserts 197
www.ClarksonPotter.com
Serves 4
Fresh Mexico
visit one of these online retailers:
Amazon
Barnes & Noble
Borders
Powell’s Books
Random House
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