By Dave DeWitt, Nancy Gerlach
Nestled on the foot of the Sangre de Cristo Mountains, Santa Fe has the spirit of the local American, Spanish, Mexican and Anglo-American settlers who outfitted it-and a thrilling delicacies to compare. a few of today's most well liked Santa Fe cooks are incorporating the region's staple ingredients-rice, beans, squash and chiles-into mouthwatering new dishes. Authentic Recipes from Santa Fe bargains the easiest of latest Mexico's conventional dishes and a sampling of today's cooking concepts. Introductory essays give you the old and geographical context of the delicacies, and glossaries of surprising constituents, in addition to illustrated how-to sections, are integrated.
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These tempeh cakes stand on their own as a testament to what is great about vegan food—wonderful textures, phenomenal taste, and of course, inexpensive ingredients that are a snap to put together. One 8-ounce package tempeh, any variety 2 cups vegetable stock � teaspoon kelp granules or powder � cup chopped green bell pepper � cup diced celery � cup vegan mayonnaise 1 tablespoon vegan worcestershire sauce � cup diced white or yellow onion 2 tablespoons tapioca starch or arrowroot 1 teaspoon Old Bay Seasoning � teaspoon cayenne pepper � cup panko bread crumbs 2 tablespoons canola oil 1 recipe Spicy remoulade (recipe follows) Simmer the tempeh in the stock for 25 minutes.
However, when you taste agave nectar, the last thing you’ll think of is tequila (although it does make one great margarita). Agave nectar is a real sugar, as opposed to an artificial or nonnutritive sweetener. It has properties similar to many sugars with one important exception: its glycemic index is significantly lower. It can be found in nearly all conventional grocery stores and health food stores in the same aisle as the sugar and other baking supplies. CARDAMOM PODS Cardamom comes in lightweight green or black pods that look pretty boring.
MANDOLINE A mandoline isn’t essential for every kitchen, but it makes life so much easier. It produces uniform thin slices of potatoes for Au Gratin Potatoes (page 124) and perfectly proportioned slices of onion for French Onion Dip (page 49). Depending on your style of mandoline, it can also julienne or crinkle-cut fruits and vegetables and cut potatoes for my all-time favorite, waffle fries. Some new models even have a dicing blade. PASTRY BAG Pastry bags might seem like fancy-schmancy confectionary tools that only big-time chefs use, but they’re actually super easy to use, and once you get the hang of it, they will make your life infinitely better.