I had a very long, very strange day, after which the only appropriate way to stabilize my mental state was by buying a lot of vegetables
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This one is Rick Bayless's Mexican Kitchen; his Mexico One Plate At A Time is also on my list. They're the first Mexican cookbooks I've owned, so I don't have anything to compare them to, but I like Bayless's combination of authenticity and pragmatism, and I like the way the book's arranged -- it starts with a dozen or so key flavors/recipes and talks about how they relate to each other and to everything else.
Sounds good. The name Rick Bayless sounds familiar to me, but it could be that I am thinking of Detective Bayliss from Homicide. As far as I know, he does not cook Mexican. :-) Thanks for the recs!
Green beans with coconut and sesame sounds scrumptious...I'll have to try that. Do you just put in shaved coconut, or are you using coconut milk and making one of those "creamed green bean casserole" type dishes?
They *are* scrumptious. Parboil the green beans and then stir-fry them with mustard seeds, sesame seeds, and a mix of shredded coconut (unsweetened, of course), cilantro, and hot green chili. Yum.
Last time I had tomatillos, I cut them into large chunks, cut an eggplant into large chunks, roasted the lot, and then threw them in a bowl with yogurt. And Indian spices (de la whatever Penzeys mixture I had lying around). I may be mixing subcontinents, but it was good.
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Green beans with coconut and sesame sounds scrumptious...I'll have to try that. Do you just put in shaved coconut, or are you using coconut milk and making one of those "creamed green bean casserole" type dishes?
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Last time I had tomatillos, I cut them into large chunks, cut an
eggplant into large chunks, roasted the lot, and then threw them in a
bowl with yogurt. And Indian spices (de la whatever Penzeys mixture I
had lying around). I may be mixing subcontinents, but it was good.
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