187 Slices
Medium 9781574414868

Recipes

Kris Rudolph University of North Texas Press ePub

Soups

Roasted Garlic Soup with Spinach and Chicken

Black Bean Soup

Chicken Vegetable Consommé

Chayote and Chile Poblano Soup

Spicy Fish Soup

Lime and Cilantro Soup

Mexican Vegetable Soup

ROASTED GARLIC SOUP WITH SPINACH AND CHICKEN

Roasted Garlic Soup is Spanish in origin, with the traditional version calling for a slice of fried bread floating on top. To make this a healthier choice, I’ve eliminated the bread and replaced it with spinach and chicken. In parts of Mexico, eggs are poached in this delicious, garlicky broth, and the entire dish is served as an elaborate meal.

6   11/2-cup servings

1. Place the olive oil in a large stock pot over medium-low heat. When warm, add the garlic and sauté until soft, about 15–20 minutes.

2. Add the tomatoes and continue cooking 2–3 more minutes. Add the heated chicken broth and bring the soup to a boil over high heat. Transfer to a food processor or use an immersion blender to purée the soup.

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Introducción

Kris Rudolph University of North Texas Press ePub

I NTRODUCCIÓN

Cuando viajo por los Estados Unidos me doy cuenta que existe una idea falsa acerca de la cocina mexicana. Con frecuencia me preguntan: ¿Cómo puedes comer esa comida tan pesada y grasosa todos los días? Muchas ocasiones he salido en defensa de mi bienamada cocina, enseñándole a la gente que lo que comen al norte de la frontera no es necesariamente la auténtica comida Mexicana. Se trata de tex-mex o de cal-mex, que son de hecho estilos culinarios diferentes. Estos estilos fueron introducidos por inmigrantes jóvenes y pobres que rara vez cocinaban antes de salir de sus casas en México. Las cocineras más famosas de las ciudades y los pueblos, que casi siempre eran mujeres, permanecieron en casa, mientras que estos hombres poco refinados se dirigieron al norte en busca de fortuna, abrieron pequeños restaurantes que ofrecían los platillos sencillos y económicos que ellos sabían cocinar. Rara vez servían los ricos moles y pipianes que implican tanto trabajo, y en lugar de ellos ofrecían tacos y enchiladas, platillos que se consumen en hogares pobres y que además son rápidos y fáciles de preparar. Suponer que estos platillos representan toda la comida mexicana es como decir que los estadounidenses sólo comen hamburguesas (comentario que de hecho he escuchado de boca de algunos europeos).

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ACROSS THE BORDER: THE CANTON OF TICINO AND ISTRIA

Michelin Travel & Lifestyle Michelin Travel & Lifestyle ePub

ACROSS THE BORDER: THE CANTON OF TICINO AND ISTRIA

A small excursion outside Italy to two areas that, in their character, display a certain cultural and artistic continuity with the Bel Paese. As far as the enological panorama is concerned, they show steady growth and are characterized by increased attention to quality production and involve wine tourists in activities to discover the territories.

Lario Tus/SHUTTERSTOCK

The Canton of Ticino

VITICULTURE IN THE CANTON

The Canton of Ticino is divided into two principal areas, Sopraceneri and Sottoceneri – respectively north and south of Monte Ceneri pass – covering eight districts: Bellinzona, Blenio, Riviera, Leventina, Locarno, Vallemaggia, in Sopraceneri; Lugano and Mendrisio in Sottoceneri. All of these areas have vineyards to some extent.

The climate, which is mostly sunny, is marked by abundant precipitation at certain times of the year. The terrain is mostly granite and gneiss and is fairly acidic. Because of pedoclimatic conditions, the best-adapted system for cultivation has proved to be the Guyot system. Because of the frequency of hail, particularly in Mendrisiotto and Malcantone, the vines are protected by anti-hail nets.

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CAMPANIA

Michelin Travel & Lifestyle Michelin Travel & Lifestyle ePub

CAMPANIA

The beauty of the Campanian countryside is such that it can bewitch the soul. In addition, its cuisine makes it one of the most interesting regions of Italy to explore. The predominant varieties of grape in Campania are native to the area: Aglianico, Greco, Fiano, Coda di Volpe, Piedirosso (or Per’e Palummo), Asprinio, Biancolella and Forastera, which produce a vast range of whites and reds, all of great character.

The village of Ravello with terraced vineyards

Sokolovsky/SHUTTERSTOCK

The terroir

Campania boasts 4 DOCG and 14 DOC zones. The long-standing Taurasi DOCG was joined by Fiano di Avellino and Greco di Tufo and in 2011 by Aglianico del Taburno.

Three DOCGs are situated in the province of Avellino. Taurasi is a great red wine made from Aglianico grapes that ages well. It is full-bodied, warm and pleasingly tannic. Fiano di Avellino is a white wine produced from the grape of the same name, with intense fruity and flowery scents and unique character, just like the Greco di Tufo. In addition to its grapes of the same name, this latter wine requires a certain though reduced percentage of Coda di Volpe. The versions produced are brut and extra brut classical method sparkling wines.

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Waco

Mary Faulk Koock University of North Texas Press ePub

WACO

The name Waco came from the Waco Indians who settled there because of the fertility of the soil along the beautiful Brazos River.

Baylor University, the oldest Baptist university in the state, is located in Waco and has gained national recognition for its outstanding theater and the Robert Browning Library, which houses the largest collection of Robert and Elizabeth Browning’s works in the world.

In the fashionable suburban section of Waco stands Stanton Hall, the home of Mr. and Mrs. Stanton Brown. The house was designed after the Browns’ plantation home in Meridian, Mississippi, which they left in 1920 to come to Waco, which was then the largest cotton market in the world. They brought with them the South, in its truest meaning of gracious hospitality, and they have never forsaken this style in favor of the easier or more modern way of entertaining.

Gone, except for a few memories, are the days of “banqueting.” No more can one lounge leisurely on a low couch while a slave girl slowly drops sugared grapes into the mouth before the main course begins. Few persons have managed to hang onto even a portion of this delightful way of life, and no matter when or where you find it, it is indeed something to cherish.

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