“‘Pati’s Mexican Table’ hit the air in April 2011. Its host was born and raised in Mexico City and has a master’s degree in Latin American studies from Georgetown University. She switched gears to focus on research and share her knowledge about Mexican cuisine.
On the program, she introduces viewers to Mexican ingredients and cooking techniques. She also mixes in information about regional cultures and Mexican history and traditions.
The first episode I watched showed Jinich making Mexican wedding cookies, which is what we gringos call them, but they are known as polvorones in Mexico.”
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The pomegranate is such a vivid, vibrant and enticing fruit, that I consider it to be one of the most sensuous ingredients. It has a thick and tough pink-to-reddish skin that comes off as impenetrable. But, break into it, and you will find an overabundance of shiny, ruby red seeds that resemble jewels and have the juiciest crunch.
The taste is sweet, bright and slightly tart and the bursting juice seems primed to make wine. Be mindful when you peel them, as the stains from the juice can be hard to clean off. I cut the fruit in half and then use my fingers to open up the clusters covered in a white membrane. As I remove the membrane I loosen the seeds. Some people like to do this in a bowl with water to avoid the stains. I do it without the bowl of water but use an apron for sure (continue for more information and photo)
Continue reading Pomegranate or Granada
I hadn’t heard about Thanksgiving until I moved to Texas. Yet, I took my first shot at cooking the meal that cold fall of 1997 in the vast yellow plains of Dallas. Inspired by the glossy food magazines, cookbooks and TV shows, and wanting to immerse myself in the American experience, I baked, cooked and stirred while feeling homesick for my family’s home-cooking. It took years of living in the US for me to grasp the depth and warmth of the holiday and the menu, many failed turkeys and side dishes along the way.
It turns out, fifteen years later, the Thanksgiving feast has become such a relevant part of our lives that if we ever moved back to Mexico, I’d have to bring it back with us.
The connection wasn’t instantaneous. Slowly, some elements began to resonate within me. Take the bird: Turkey is an indigenous ingredient in Mexican cookery and a center piece for Christmas and the New Year. Both are holidays which also happen near the end of the year, during the coldest season, and have to do with gathering family and friends around a plentiful table. And being thankful. And hopeful.
Regardless of the many recommended takes on turkey I tried, it wasn’t until I came up with my own Mexican version (it’s in my new cookbook please get it!) that the Thanksgiving turkey felt like part of our home and our home grew deeper roots in the United States.
Now my Mexican turkey is part of the Thanksgiving menu, we eat every year with our same dear American friends, along with Debra’s butternut squash soup; Tamara’s fennel, pear and parmesan salad; Sean’s changing sides (as my turkey replaced his, he is finding his way on the sides territory – sorry Sean, but you’re the one who chose mine…); Viviana and Mario’s very berry sauce; and David’s chocolate pecan pie and home made ice creams.
This year, I have some sweet potato rounds with a punch to share.
Continue reading Sweet Potato Rounds with a Punch
FLUFFY PLANTAIN AND PECAN BREAD
Pan de plátano macho y nuez
Makes 1 10-inch loaf
1 1/2 sticks or 6 oz unsalted butter, plus more for the pan
2/3 cup granulated sugar
4 large eggs, at room temperature
1 pound ripe plantains, peeled, sliced, and roughly mashed (about 1 1/2 cups mashed)
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 pinch of salt
1 cup roughly chopped pecans
Preheat oven to 350 degrees.
Butter sides and bottom of the loaf pan and lightly dust it with flour; set it aside.
In the bowl of an electric mixer, beat the butter on medium-high speed for about 3 to 4 minutes, or until soft. Stir in the sugar and keep beating until fluffy. Beat in the eggs until well mixed.
In a large bowl, sift together the flour, baking powder, baking soda and salt. Lower the speed on the mixer. Alternate between adding the plantains and the sifted dry ingredient mixture.
Add the vanilla and pecans and mix until thoroughly combined.
Pour the batter into the prepared loaf pan and gently place a piece of aluminum foil on top. Place the pan in the oven and cook for 40 minutes. Remove the foil and cook for an additional 15 to 18 minutes, or until the top of the bread looks golden brown and puffed-out. If you inset a toothpick, it should come out moist but not wet.