January Cookbook revisit
I got this idea from brutti_ma_buoni. She did it last and is doing it again this year and I thought it was swell, so here goes...The book I chose first is "Mexican Everyday" by Rick Bayless. 
He is a chef from Chicago with 3 restaurants, a PBS show, and was a winner of the Top Chef Masters. He is probably the foremost chef of Mexican cuisine in the US, if not the world.
The first recipes I chose were: Tacos with Mustard Greens & Chicken a la Veracruzana
The tacos were a quick and easy saute while the chicken was a slow braise. Both were very tasty and I would do both again, particularly the tacos on a night when I am strapped for time.
Second was: Salmon en Pipian Verde de Ajonjoli & Arroz Blanco
Again, the rice was pretty easy and hands off (mostly cooking in the oven,) while the salmon was a little more involved. The recipe actually called for peas, but I did not have them, so used sweet corn instead. Both are keeper recipes, but the salmon was really unique in that you used tahini in the sauce, which gave another level of richness.
Lastly was: Chorizo, Potato, & Mushroom Tacos
This was amazingly flavorful. I had the chorizo and potato on hand, so just needed the mushrooms. Will do this again as well. It also taught me a quick way of adding potatoes as filler in a dish (grate them.)
I am glad that I chose this book and hopefully will continue to use it more.
He is a chef from Chicago with 3 restaurants, a PBS show, and was a winner of the Top Chef Masters. He is probably the foremost chef of Mexican cuisine in the US, if not the world.
The first recipes I chose were: Tacos with Mustard Greens & Chicken a la Veracruzana
The tacos were a quick and easy saute while the chicken was a slow braise. Both were very tasty and I would do both again, particularly the tacos on a night when I am strapped for time.
Second was: Salmon en Pipian Verde de Ajonjoli & Arroz Blanco
Again, the rice was pretty easy and hands off (mostly cooking in the oven,) while the salmon was a little more involved. The recipe actually called for peas, but I did not have them, so used sweet corn instead. Both are keeper recipes, but the salmon was really unique in that you used tahini in the sauce, which gave another level of richness.
Lastly was: Chorizo, Potato, & Mushroom Tacos
This was amazingly flavorful. I had the chorizo and potato on hand, so just needed the mushrooms. Will do this again as well. It also taught me a quick way of adding potatoes as filler in a dish (grate them.)
I am glad that I chose this book and hopefully will continue to use it more.