Download Cooking My Way Back Home by Mitchell Rosenthal PDF

By Mitchell Rosenthal

In Cooking My long ago domestic, Mitchell Rosenthal can provide an identical heat, character, and infectious enthusiasm for sharing nutrients as are available at his wildly renowned San Francisco eating places, city corridor, Anchor and wish, and Salt apartment. along with his trademark exuberance and sturdy humor, Mitchell blends Southern-inspired convenience nutrition with city sophistication and innovation, for stimulating effects. Reflecting at the classics (Shrimp Étouffée), updating nearby specialties (Poutine), raising kinfolk favorites (Chopped Liver), and reveling in no-holds-barred, all-out indulgences (Butterscotch Chocolate Pot de Crème) are what’s on order during this number of a hundred ingenious and impossible to resist recipes. Like a very good pal delivering up a platter of freshly fried Oysters Rémoulade, those strong, full-flavored recipes are most unlikely to refuse.

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It is used to prepare a variety of sauces (curries) to be mixed with meat, seafood, and/or vegetables and served with rice and condiments. Since the eighteenth century, when English interest in and occupation of India began in earnest, curry powder has been used in Great Britain and Europe. A standardized, prepared curry powder does not exist in India, and what we buy here is a poor substitute for a freshly ground batch of spices. In the home of the curry, combinations of spices are ground with peppers specifically for the dish being prepared.

No substitute. EPAZOTE. Chenopodium ambrosioides. From the Nahuatl epazotl, it is an annual herb with deeply serrated leaves and a strong, camphor-like odor that is native to Mexico and Central America. A few chopped leaves of this almost weed-like plant give character to squash, black-eyed peas, and other vegetable dishes. Several sprigs added to a pot of beans are said to alleviate the problem of flatulence. It works! Use fresh or dried. Store easily dried leaves in a tightly closed jar. Purchase it in Latin American food markets or grow your own, but be careful—it is like a weed and will take over your herb bed.

ROASTED RED PEPPERS. A long, pointed, wide-shouldered, red, mildly pungent, ethnic pepper of the type grown in the Balkans and Turkey is roasted and peeled and bottled whole, sliced, or chopped. It can SATAY (SATÉ) SAUCE. An Indonesian sauce, that can be bought in Oriental food stores or gourmet shops; made of chili peppers and peanuts ground with lemon grass, shrimp paste, lemons, coconut milk, sugar, and salt; to be used on grilled meat. No substitute. SAMBAL. Any kind of fiery-hot or spicy relish or condiment served with food.

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