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Julia
@juliawithagoodappetite@pixelfed.social
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In my kitchen, behind the food.
Food is art, science, language, geography, history, philosophy🌎
In a mouthful, food is a story🧶
Besides, there’re always light in the kitchen and WFMU🪩
In my kitchen, behind the food.
Food is art, science, language, geography, history, philosophy🌎
In a mouthful, food is a story🧶
Besides, there’re always light in the kitchen and WFMU🪩
551 Followers
349 Following
6 Posts
Joined January 28, 2025
Our move from Manhattan to the country thirty one years ago coincided with the release of Rick Bayless’s Mexican Kitchen. Tom gave me this book for our first wedding anniversary probably in hopes that I would learn something about food and cooking. To a certain degree, that worked.
To this day, I have never seen recipes better organized, explained, and laid out as in this book. For me, it is the best, most authentic, comprehensive, interesting, gimmick-free, doable book in my now Mexican cookbooks library.
In the book, this recipe is called a “very, very good chili.” And it is. There are no tomatoes involved, no beans. It’s a chili chili. Tomatoes and beans are mentioned as a suggestion for those who like less intense flavor. The base for this chili is a sweet and spicy ancho seasoning paste made with charred garlic, flavored with Mexican oregano and a touch of cumin and cloves.
For two pounds of meat — a mix of pork and beef — a half a pound of toasted rehydrated anchos are used. An interesting touch here is masa harina mixed with water and whisked in during the last minutes of simmering to thicken the juices. The result is unique burgundy colored stew with deep earthy fruity flavor, rich and unctuous.
#food #cooking #mexicanfood #chili #ancho #inmykitchen #myhappyplace
To this day, I have never seen recipes better organized, explained, and laid out as in this book. For me, it is the best, most authentic, comprehensive, interesting, gimmick-free, doable book in my now Mexican cookbooks library.
In the book, this recipe is called a “very, very good chili.” And it is. There are no tomatoes involved, no beans. It’s a chili chili. Tomatoes and beans are mentioned as a suggestion for those who like less intense flavor. The base for this chili is a sweet and spicy ancho seasoning paste made with charred garlic, flavored with Mexican oregano and a touch of cumin and cloves.
For two pounds of meat — a mix of pork and beef — a half a pound of toasted rehydrated anchos are used. An interesting touch here is masa harina mixed with water and whisked in during the last minutes of simmering to thicken the juices. The result is unique burgundy colored stew with deep earthy fruity flavor, rich and unctuous.
#food #cooking #mexicanfood #chili #ancho #inmykitchen #myhappyplace
The other day in one of the magazines, there was a story about an incredible Afghani eggplant dish. And we do like an eggplant in our family. The writer was going on and on about how great it is but no recipe. I saved the story and went on a search. What did I discover? It was one of the dishes I made for our radio station dinner but did not get a chance to try — I have such hard time eating when cooking for big groups. Made it again for a smaller gathering and finally had some leftovers on the day after. And it was so so good!
The recipe for Borani Banian comes from the excellent book Pakistan by Maryam Jillani. I love food from this area of the world and this book is a treasure throve with ideas.
Here, fried slices of an eggplant are sandwiched between tomato sauce flavored with garlic, onions, Kashmiri powder, turmeric, and mint and yogurt spiked with lemon. Sounds simple but when it is put together it is crazy addictive.
#food #cooking #pakistanifood #eggplant #inmykitchen