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Pistachio


ROSE PETAL, MARSHMALLOW, MANGO AND PISTACHIO ICE CREAM
Helado de pétalo de rosas, malvavisco, mango y pistache
Serves 4

INGREDIENTS
2 1/2 cups whole milk
1/2 cup heavy cream
1 1/2 cups loosely packed rose petals, rinsed
1 10-oz bag mini-marshmallows
3 cups, or 1 1/2 lbs, or about 3 mangos, peeled and diced
6 egg yolks
1/2 cup roughly chopped pistachios, toasted

TO PREPARE
Pour the milk and heavy cream into a medium-sized saucepan; set it over medium-low heat. Once hot, add the rose petals, marshmallows and mangos, cooking for about 10-15 minutes until the marshmallows have dissolved, stirring occasionally, but don’t let mixture come to a boil. Remove the saucepan from the heat.

In a large mixing bowl, whisk the egg yolks until they become thick and spongy.

Slowly stir 1/3 of the milk/cream mixture into the egg yolk, whisking, until thoroughly combined. Pour the egg mixture back into the saucepan with the remaining milk/cream mixture.

Set the saucepan over low to low-medium heat, stirring frequently with a whisk or spoon until the mixture thickens, about 15 minutes. Remove the saucepan from the heat. Once it cools, refrigerate.

Once chilled, process in an ice cream maker following the manufacturer’s instructions, and add the toasted pistachios 5 to 10 minutes before the ice cream is ready. Alternatively, freeze the entire mix.


Pati takes you to Xochimilco, the legendary floating gardens of Mexico, and sprinkles a few flowers into some impressive but easy Mexican recipes.


April 5, 2012

A couple weeks ago, right as I was setting up for one of my classes, “A Culinary Compass of Mexico,” at the Mexican Cultural Institute, Alberto Roblest came over and asked me a great question.

“Pati, do you cook traditional Mexican recipes OR do you create your own?”

Alberto is doing a project with the support of The Office on Latino Affairs. It is called Hola Cultura and explores the contributions of Latinos to DC life and culture, from art to language to sports to cooking.

I think he meant for me to respond with an either or. He really did. Come on Pati, “traditional” OR “new,” he insisted. But I kept answering “BOTH!” As I kept trying to explain why, I realized so wholeheartedly that both traditional and new not only describe my cooking style but also one of the many wonders of Mexican cuisine.

Continue reading Apple, Radish, Watercress Salad with Pistachio and Chile de Arbol


February 11, 2010
Stuffed Avocados

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…

Continue reading Romancing The Avocado


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