Real New Mexico Chile: An Insider's Guide to Cooking with Chile - Softcover

Sandy Szwarc

9781885590152: Real New Mexico Chile: An Insider's Guide to Cooking with Chile

Softcover

ISBN 10: 1885590156 ISBN 13: 9781885590152

Publisher: Golden West Pub, 1996

Pumpkin, chiles and corn are foods native to New Mexico and frequently found in traditional Indian stews. This updated version is invigorated with chorizo and given a pleasing creaminess by the addition of milk. 1 teaspoon canola oil 3/4 cup finely chopped onion (about 1 medium onion) 3 garlic cloves, minced 8 ounces chorizo, chopped 4 cups diced pumpkin flesh 1 1/2 cups rich chicken or vegetable stock 2 cups skim milk 1/2 cup chopped roasted and peeled New Mexico green chiles 1/2 teaspoon ground cumin salt to taste 1 1/2 cups fresh or frozen corn kernels or cooked posole

In a large heavy saucepan, heat the oil over medium high heat. Add the onion and garlic and saute until they've softened, about 3 minutes. Add the chorizo and saute until no longer pink, about 5 minutes. Add the pumpkin, stock, milk, chiles, cumin and salt. Simmer, partially covered, over medium-low heat until the pumpkin is tender. Add the corn and heat through. Serve it in bowls, sprinkled with any cheese desired for garnish. Yields 4 servings.

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From the Author:

Real New Mexico Chile is a compilation of original recipes I developed while living in New Mexico for over eighteen year. As a culinary professional and passionate home cook, I studied my state’s traditional cuisine from native home cooks, while experimenting and creating new dishes using the local ingredients I came to know and love.

New Mexican food is colorful, natural, fresh, and texturally rich—more about vibrant flavor than heat. The ingredients are modest and readily available most anywhere. What makes the cuisine delightful are the unique creative ways the simplest foods are used. I think it’s one of America’s most extraordinary regional cuisines.

To love New Mexico’s food is to love our chile. Our chile peppers are the soul of our cooking and we’re pretty passionate about them. Just like wines and cheeses, our chiles uniquely reflect the land. Whether from Hatch or anywhere along the Rio Grande Valley, over a dozen different varieties of New Mexico chile have been specially bred over the centuries for greater heat or flavor, some have thicker flesh and larger size to yield more meat, or smoother shape for better roasting. There are few hard and fast rules when cooking with chiles as no two are exactly the same. Even within varieties, flavors and heat vary depending on where the chiles are grown, even from field to field, as well as the temperatures and rainfall during the growing season of any given year.

Anyone can learn to use New Mexico chile. In this book, I give you an insider’s guide to preparing and cooking with our wonderful chile. I think you’ll find the recipes easy, fresh and flavorful. They can be prepared for simple family suppers or casual entertaining. These contemporary recipes call for ingredients you’ll have no trouble finding in your home town. And, like many of today’s conscientious home cooks, you’ll appreciate their natural healthful style.

About the Author:

By way of introduction, I am a food writer and editor. For over five years, I wrote a weekly food column and restaurant reviews for a regional New Mexico newspaper. With over twenty years in recipe development, I’ve won dozens of awards for my recipes. My articles and original recipes have appeared in publications such as Saveur, Cooking Light, New Mexico Magazine, Christian Science Monitor, Washington Post, Dallas Morning News, Sally’s Place, Albuquerque Journal, Hemisphere, Sunset Magazine, Country Woman, Austin Chronicle, Localflavor, Bon Appetit, Gourmet, La Cocinita, Better Homes and Gardens, and Mountain Living Magazine.

Most recently I was Food Editor at Better Homes and Gardens, Special Interest Publications, where I wrote food, wine, entertaining, gardening, and health features, and developed hundreds of original recipes for numerous titles. I was also Editor of Simply Perfect Grilling, Holiday Cooking Magazine, Dinners at Home, and Low Calorie/Low Fat Recipe Magazine, as well as founding Editor of Lightstyle Magazine.

I am working on two larger books on New Mexico cooking and entertaining, so I hope you’ll look for them in upcoming years

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