Recipes : Soups
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February 11, 2010 6:00 PM
"Avocados are, to me, amongst the most sensuous, luscious and luxurious of ingredients. Add how delicious, soft and subtly flavored they are, and you get a clear winner for Valentine's Day.
Despite the many pounds of avocados we go through at home each week, regardless of the infinite number of cases I use for events at Washington, DC's Mexican Cultural Institute, and notwithstanding that my sisters and I used them for hair and face treatments as we were growing up (all those nurturing natural oils and vitamins), I still find avocados to be wow-inducing.
If there's an avocado dish on a restaurant menu, it lands on my table.
So if I am planning a menu, especially with a hint of romance, avocados will be there..."
Article written for and published by National Public Radio's Kitchen Window. To read entire article and to get recipes for Stuffed Avocados with Hearts of Palm and Artichoke Salad, Avocado, Pistachio and Watercress Mousse, Avocado Soup with Tortilla Crisps and Fresh Cheese, and Chopped Egg and Avocado Sandwich, click here in Kitchen Window.
November 5, 2009 11:05 AM
You know how some people become attached to a certain dish? They try it somewhere once and then want to go back to eat it again and again, or they make it at home repeatedly in an until-death-do-us-part kind of vow? Well, I am one of those people, and I have made that vow with quite a few dishes from the Mexican state of Michoacan.
It surprises me how Michoacan's cuisine has remained such a well-kept secret. It has a defined personality and a complex layering of delicious flavors like the more popular cuisines from Oaxaca and Puebla, but its dishes seem to be a bit more comforting and use fewer ingredients.
Article written for and published by National Public Radio's Kitchen Window. To read entire article and to get recipes for Tarascan Bean and Tomato Soup, Brisket in a Tomatillo and Pasilla Chili Sauce and Guava Cheesecake, click here in Kitchen Window.
April 27, 2009 5:33 AM
While most of us in DC have stacked our winter clothes up in the attic or inside a trunk, the truth is, it's still a bit chilly. So today I made this mushroom soup, yet again. I should be tired of it already, since I just cooked 100 portions of it for last Friday's cooking class at the Institute and I had tested it for weeks... But here I go.. It is just too good!
It is not your typical soup at all. It has the woody and earthy feel of the mushrooms, but their flavor is somehow enhanced by the Chile de Árbol. It may sound strange, since one would think that chiles mask the flavor of ingredients. But depending on how you use them, they can pronounce rather than overpower other flavors.
Continue reading A comfy soup for the still chilly nights
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