Feeds:
Posts
Comments

Posts Tagged ‘Diane Kennedy’

Arroz a la tumbada is presumably one of the favorite dishes of Veracruz. And Rick Bayless chose to answer the question of Where you’ll be heading in the future by cooking this dish at the Top Chef Masters final episode…
Well, after making this dish tonight i’m fully with Bayless and the people of Veracruz. But it was Kennedy again who succeeded to nail down the essence of the flavor in the arroz a la tumbada – the careful choice of herbs.

Read Full Post »

Speaking of bold flavors – this dish is big! It’s rustic! It’s bright!
Just imagine – ancho chiles puree, paste made of two garlic heads, and plenty of guajillo chiles strips.
In the words of Diane Kennedy:”This is a very robust and colorful dish, but only for those who love garlic and not surprised by this toughish texture of the chile quajillo rings…
You bet, we’re one of those!

Read Full Post »

Two back to back dishes from My Mexico. Shepherd potatoes and scrambled eggs with creme fraiche. Both sounded like they meant for breakfast (Kennedy doesn’t mention a particular meal except that papas pastores are generally served as a botana (snack).
The finished papas dish looks like roasted potatoes with green salsa but the recipe is smarter – it’s a one-pot dish and you build the salsa gradually adding its ingredients to potatoes while you cook them. It allows the aromatics of onion, garlic, jalapenos and herbs to deeply flavor potatoes.

Read Full Post »