Tuesday, August 25, 2009

Alright. Whatever. We'll do Mexican food.

Three pounds of tomatillos from the sad, ravaged garden. One of the only vegetables that the chickens did not trample, maim, or eat. The tomatillos are telling me that the next cuisine I tackle should be Mexican. My children, spouse, and sister are telling me that the next cuisine I tackle should be Mexican. I sat for 30 minutes this morning reading Rick Bayless cookbooks for inspiration and failed to become inspired. All I can see, stretching deep into the fall, are long drives to special grocery stores. Wrapping tamales all by myself. Shaping masa boats. Making elaborate moles that no one really likes. Hassles. Weight gain. The passage of time. . . 

I find Bayless's cookbooks forbidding. Not as forbidding as Diana Kennedy's books, but definitely intimidating. Who else writes good Mexican cookbooks? Research required.

I suppose I just need to start and all will be well.

9 comments:

  1. They are definitely a bit intimidating: There's a tendency to write for a restaurant kitchen rather than a home kitchen. That said, there's a lot of shortcuts to be had. And working with masa is actually a lot of fun. I found it easiest to work with Maseca rather than fresh masa, and it's available at most local grocery stores (at least here in L.A.).

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  2. I think it probably is intimidating as well, but there were many recipes in "Rosa's New Mexican Table" that appealed to me. I only got around to making one, though, before it had to go back to the library. It was good!

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  3. You should try the Border Cookbook. Great recipes, and not at all intimidating like Rick Bayless.

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  4. this is excellent news. tipsy's back. her foodie followers are chipping in, and we'll all learn something.
    and, of course, time will pass...
    but that's a given isn't it?

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  5. I am so with you on this - love Mexican food and gorge on the two or three times a year I get to New Mexico but rarely cook it at home. Did make awesome Tacos Carne Asada this past weekend but it is the exception, not the rule. Most of the cookbooks intimidate me too - I look forward to seeing which you end up with and what you do with it!

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  6. Make easy salsa verde! In a dry skillet, char a handful of tomatillos, chiles, and couple cloves of garlic. Puree in food processor. Add white onion, avocado, cilantro, lime, S&P, pinch of sugar. Yum!

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  7. One problem with Mexican being a chore is that you know all the time you can drive 20 minutes or less to get great Mexican cheap at a restaurant. Make it or buy it?

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  8. One problem with Mexican being a chore is that you know all the time you can drive 20 minutes or less to get great Mexican cheap at a restaurant. Make it or buy it?

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  9. Have a you looked at The Taste of Mexico (Patricia Quintana)? Or, kind of in the ballpark, With A Measure Of Grace (Spaldling & Castle)?

    Totally off point, but: tipsybaking.blogspot.com ??

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