Sunday, December 20, 2015

Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More by Deborah Schneider


I spend quite a bit of time researching new and unique ways to use vegetables in my everyday diet and once Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More by Deborah Schneider came across my table I knew I'd be set for life in this category.

I really enjoy using tomatoes and peppers in nearly every dish I prepare, be it authentic Mexican or even Indian cuisine, I love to use these 2 items. They bring out the flavors of every other ingredient without overpowering the recipe. They add a rich, creamy base and texture and expand the meal 2-fold.

One of my all time favorites in this book would have to be the "SALSA CASERA" [PAGE 24] mainly due to it's complete versatility as a side, appetizer or accompaniment to any dish I prepare, from any region, at any time of the day. It's a personal recommendation for Monday Night Football games, snuggling up to a movie night, or a spontaneous get together; I just simply whip this up and let the dish do the talking for me.

"The typical American experience with table salsa is too often a bland red tomato salsa with “bits” meant to be scooped up with chips as a first course. The chips-and-salsa routine-the antojito americano- is something that Mexicans find puzzling; it’s the equivalent of eating ketchup on crackers before you meal… The great thing about table salsas, along with their fresh flavor, is their versatility. These types of salsas are the kitchen’s all-purpose flavor base for making other dishes.” [CHAPTER 1]

Another interesting aspect of this book it how it teaches you to use salsa's and mole's as a primer for other dishes, for example there's a section called, "SIMPLE THINGS TO DO WITH SALSA" [Chapter 1, Classic Table Salsas] which breaks down exactly how to take advantage of something so simple as blended tomatoes, onions and jalapeƱo peppers to make dips, soups, fillings and much more.  Deborah Schneider also covers the finer point of Mole preparation and the introduction of radish and black beans to make the ultimate meal for your friends and loved ones.

 I RECEIVED THIS BOOK TO REVIEW FROM BLOGGING FOR BOOKS